Irresistible MapleRoasted Squash Kale Salad Fall Favorite
As the leaves turn to shades of orange and gold, there’s nothing quite like the cozy feeling of curling up with a warm bowl of something delicious. One of my absolute favorite fall dishes is the Maple-Roasted Squash and Kale Salad. It’s a symphony of sweet and savory flavors that dances in your mouth, and it instantly transports me back to those crisp autumn afternoons spent in my grandmother’s kitchen, where the smell of roasting vegetables mingled beautifully with a hint of maple syrup. Really, could anything be more inviting?
This salad is not just about nourishment; it’s a celebration of the season! You’ve got the tender sweetness of roasted butternut squash, the hearty crunch of kale, and a delightful drizzle of maple syrup to tie everything together. It’s like wrapping yourself in a warm blanket—or sharing a heartfelt hug with friends. Trust me; once you try it, you’ll be craving this recipe every fall!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for weeknight dinners!
- Budget-friendly, using seasonal ingredients that won’t break the bank.
- Nutritious and filling, making it a cozy yet healthy choice.
- Customizable with toppings and dressings to suit your taste.
- The aroma of maple-roasted goodness will make your kitchen smell divine!
Ingredients
Here’s what you’ll need to create this autumnal delight:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- Salt and pepper, to taste
- 1 bunch of kale, stems removed and leaves chopped
- 1/2 cup cooked quinoa or farro (for added texture; optional)
- 1/3 cup dried cranberries (or raisins for a twist)
- 1/3 cup pecans, roughly chopped (or walnuts, if you prefer)
- 1/4 cup feta cheese, crumbled (or a vegan alternative)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard (adds depth of flavor)
Just a quick tip here: I highly recommend using fresh garlic in the olive oil drizzle for an extra punch of flavor, but if you’re in a rush, garlic powder works in a pinch!
Step-by-Step Instructions
Let’s get cooking! Follow these simple steps, and you’ll have your salad ready in no time.
- Preheat Your Oven: Start by preheating the oven to 400°F (200°C). Get that heat going so your squash can roast perfectly!
- Prepare the Squash: In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper. Make sure every piece is nicely coated; this is where the flavor magic happens!
- Roast the Squash: Spread the coated squash out on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until the edges are golden and the squash is tender. Flip halfway through for even browning. Keep an eye on it so it doesn’t get too soft.
- Sauté the Kale: While the squash is roasting, heat a splash of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for about 5 minutes, just until it becomes vibrant and tender. You want it to be soft but still have a bit of crunch!
- Mix It Up: In a large serving bowl, combine the sautéed kale, roasted squash, quinoa or farro (if using), dried cranberries, pecans, and feta cheese.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, a pinch of salt, and a little pepper. Drizzle it over your salad, and gently toss everything together.
- Serve and Enjoy: Give your salad a final taste check; adjust the seasoning if needed. Then serve it warm or at room temperature. It’s absolutely irresistible!
As a little side note, don’t be surprised if you find yourself picking at the roasted squash off the baking sheet before it even makes it to the salad!
Pro Tips & Variations
This salad is a fantastic base, so feel free to let your creativity shine!
- Spice It Up: For a nice kick, sprinkle in some red pepper flakes or your favorite hot sauce in the dressing.
- Herb Infusion: Fresh herbs like thyme or rosemary can elevate the flavor profile; toss some in when roasting the squash!
- Green Boost: Throw in some avocado slices or add a handful of spinach for an extra dose of greens.
- Make It Vegan: Skip the feta or opt for a dairy-free alternative, and you’ve got yourself a hearty vegan dish!
The beauty of this recipe is that it’s flexible. Each season, you can adapt it according to what you have on hand, making it a wonderfully sustainable choice!
Serving Suggestions
This Maple-Roasted Squash and Kale Salad is a showstopper all on its own, but if you’re looking to make it a little more filling, here are some delightful pairing ideas:
- Serve it alongside a warm slice of hearty whole-grain bread for a rustic meal.
- Accompany it with grilled chicken or fish for a protein boost that complements those fall flavors.
- Pair it with a rich, spiced chai latte or a crisp apple cider to keep the cozy vibes going!
Imagine having friends over, serving this salad, and listening to laughter while the aromatic scents fill your kitchen—now that’s what I call a perfect autumn evening!
Storage Tips
If you’re lucky enough to have leftovers (though I doubt it!), here’s how to store them:
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully!
- Freezing: While I recommend enjoying this fresh, you can freeze the roasted squash separately for up to a month. Just thaw it in the fridge overnight before using.
- Reheating: Warm it gently in the microwave or reheat in a skillet over low heat. Just be careful not to overdo it, or the kale might lose its vibrant texture!
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash is my go-to for its sweetness and texture, you can experiment with acorn squash or delicata squash, too. Each brings its unique flavor to the dish!
How can I make this salad ahead of time?
To make this salad a bit ahead, you can roast the squash and prepare the kale a day in advance. Store the components separately in the fridge and assemble when you’re ready to eat. Just drizzle on the dressing right before serving.
What can I substitute for quinoa?
If quinoa isn’t your thing, feel free to swap it for farro, barley, or even brown rice. These whole grains add a satisfying nutty flavor!
Is this salad suitable for meal prep?
Definitely! This salad holds up well for a few days in the fridge, making it perfect for meal prep. Just be sure to keep the dressing separate until you’re ready to enjoy it for the freshest taste!
Conclusion
And there you have it, my dear friends—the most delightful Maple-Roasted Squash and Kale Salad that will not only warm your belly but also bring a taste of autumn right to your table. I’m so eager to hear how your version turns out! Please share your thoughts or any variations you tried in the comments below. Happy cooking, and may your kitchen always smell of deliciousness!
Print
Irresistible MapleRoasted Squash Kale Salad Fall Favorite
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Savor the goodness of mapleroasted squash in a kale salad the ultimate fall dish that combines flavor and nutrition for a healthy meal 152 chars
Ingredients
Instructions
Notes
A delightful salad that features roasted butternut squash, kale, and a sweet maple dressing, perfect for cozy fall days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 12g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
Keywords: Maple-Roasted Squash, Kale Salad, Fall Recipe, Healthy Salad, Vegetarian