Kale and Delicata Squash Salad with Maple Dressing comes together with easy prep, cozy fall ingredients, and quick roasting, making it a simple autumn salad for seasonal entertaining. This salad recipe mixes maple-roasted delicata squash, tender massaged kale, and crunchy toppings with a homemade maple dressing for a balanced, naturally sweet fall salad that works for lunches or holiday tables.
If you like this fall salad, you may also enjoy our Shaved Brussels Sprouts Salad with Bacon or our Apple Cranberry Walnut Salad.
Kale and Delicata Squash Salad at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Roasting + Tossed Salad
- 🍽️ Cuisine: American / Fall Salad
- 👩🍳 Pair With: Roasted chicken, garlic-butter salmon, warm crusty bread
- ⭐ Difficulty Level: Easy
We love the colors of the golden squash and deep green kale in this salad. It looks gorgeous on any fall table. ~Jami
Jump to:
- Kale and Delicata Squash Salad at a Glance 🔎
- Why We Love This Recipe
- Kale and Delicata Squash Salad Ingredients
- Substitutions & Variations
- How to Make a Kale and Delicata Squash Salad with Maple Dressing
- Storage
- Expert Tips for Success
- Recipe FAQs
- Related Root Vegetable Recipes
- More Fall Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Seasonal: Perfect for fall with its rich, earthy flavors.
- Easy: Ideal for entertaining.
- Versatile Ingredients: Easily adaptable to personal tastes and dietary needs.
Kale and Delicata Squash Salad Ingredients
- Kale: Fresh, chopped curly kale provides a hearty base. Massage with a bit of olive oil to soften.
- Delicata Squash: Sliced and roasted with maple syrup for a sweet, caramelized flavor.
- Maple Syrup: Adds a natural sweetness to the squash and the dressing.
- Pumpkin Seeds: Toasted for a crunchy texture and added nutrition.
- Dried Cherries or Cranberries: Bring a sweet-tart flavor that complements the other ingredients.
- Toasted Pecans: Provide a sweet, nutty crunch.
- Shaved Manchego: Adds a salty, umami richness to the salad.
- Maple Dressing: A simple blend of olive oil, maple syrup, apple cider vinegar, and Dijon mustard.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Kale: Substitute with spinach or arugula for a different leafy base.
- Delicata Squash: Use butternut squash or sweet potatoes if delicata squash is unavailable.
- Toasted Pecans: Swap with almonds or walnuts for a different nutty crunch.
- Add-ins: Pomegranate seeds, sliced red onions, or a handful of arugula.
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How to Make a Kale and Delicata Squash Salad with Maple Dressing
STEP ONE: Roast the Delicata Squash
Heat the oven to 400°F, then toss the sliced delicata squash with olive oil, maple syrup, salt, and pepper.
Spread the pieces on a baking sheet and roast them for 20-25 minutes, flipping once so they caramelize evenly.
STEP TWO: Prep the Kale Base
Add the chopped kale to a large bowl with a pinch of salt. Massage it for about 10-15 seconds to soften the leaves.
STEP THREE: Whisk the Maple Dressing
Whisk together olive oil, maple syrup, apple cider vinegar, Dijon, salt, and pepper until the dressing turns smooth.
STEP FOUR: Assemble the Salad
Add the roasted pumpkin seeds, dried cherries, toasted pecans, shaved Manchego, and pomegranate arils (if using) to the kale, then spoon the roasted delicata squash on top.
Drizzle on the dressing (just enough to coat everything) and give the salad a light toss before serving.
Storage
Store leftover delicata squash salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain the salad's freshness. Reheat roasted squash in a preheated oven at 350°F for 5-10 minutes if necessary.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Massage the kale with olive oil to soften it and make it more palatable.
✔️ DO Evenly coat the squash slices with oil and syrup for consistent roasting.
✔️ DO Add the dressing just before serving to keep the salad crisp.
Recipe FAQs
You can customize the delicata squash salad with a variety of toppings. Some additions include crumbled goat cheese or feta, pomegranate seeds, sliced red onions, or a handful of arugula for extra peppery flavor.
To roast delicata squash, preheat your oven to 400°F (200°C). Slice the squash into half-moons and remove the seeds. Toss the slices with olive oil, maple syrup, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized, flipping halfway through for even cooking.
Yes, you can substitute delicata squash with other types of squash such as butternut squash or acorn squash. Both of these alternatives will provide a similar sweetness and texture to the salad. Be sure to adjust the roasting time as needed.
Related Root Vegetable Recipes
- Quick Sage Brown Butter Sauce for Butternut Squash Ravioli
- Easy Oven Roasted Fall Vegetables
- Caramelized Sweet Potatoes Recipe
- Caramelized Butternut Squash
More Fall Recipes You'll Love ♥️
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📖 Recipe
Kale and Delicata Squash Salad with Maple Dressing
Equipment
- Baking sheet
- Large Salad bowl
- Small Mixing bowl
- Whisk
- Chef's Knife
Ingredients
Fall Salad Base
- 6 to 8 ounces curly kale, chopped with stems removed
- ¼ cup roasted pumpkin seeds
- ¼ cup dried cherries or cranberries
- ¼ cup toasted pecans roughly chopped
- ¼ cup Manchego cheese shaved
- salt and pepper to taste
- Optional garnish: pomegranate arils
Roasted Delicata Squash
- 1 medium delicata squash halved, seeded, and sliced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- salt and pepper to taste
Maple Dressing
- ½ cup olive oil
- ¼ cup maple syrup
- 3 tablespoons apple cider vinegar
- 1 to 2 teaspoons Dijon mustard to taste
- salt and pepper to taste
Instructions
- Heat the oven to 400°F. Toss the sliced delicata squash with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping once, until soft and caramelized.
- Place the chopped curly kale in a large bowl. Add a small pinch of salt and massage the leaves for about 10-15 seconds to soften them.
- Whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Combine the kale with the roasted pumpkin seeds, dried cherries, toasted pecans, and shaved Manchego. Add the roasted delicata squash on top, drizzle with the dressing, and toss lightly until everything is coated.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Kale: Substitute with spinach or arugula for a different leafy base.
- Delicata Squash: Use butternut squash or sweet potatoes if delicata squash is unavailable.
- Toasted Pecans: Swap with almonds or walnuts for a different nutty crunch.
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