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You are here: Home / Recipes / Fall

Kale and Delicata Squash Salad with Maple Dressing

📋 Modified: Feb 15, 2025 Published: Jul 24, 2024 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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This Kale and Delicata Squash Salad with Maple Dressing is the perfect dish to celebrate the flavors of autumn. This nutritious salad combines the sweetness of maple-roasted delicata squash with the hearty crunch of fresh kale, creating a delicious balance of textures and tastes.

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Delicata Squash Salad is an autumn dish that brings together the sweet, nutty flavors of roasted delicata squash with the hearty crunch of kale. This salad is perfect for entertaining guests or as a wholesome weeknight meal. Originating from seasonal harvest traditions, this salad combines rich, warm flavors with fresh, crisp ingredients.

If you like this fall recipe, you may also love our Shaved Brussels Sprouts Salad or our Easy Maple Roasted Butternut Squash.

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Substitutions & Variations
  • How to Make a Kale and Delicata Squash Salad with Maple Dressing
  • Storage
  • Expert Tips for Success
  • Recipe FAQs
  • Related
  • More Fall Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

Why We Love This Recipe

  • Seasonal: Perfect for fall with its rich, earthy flavors.
  • Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants.
  • Easy: Ideal for entertaining.
  • Versatile Ingredients: Easily adaptable to personal tastes and dietary needs.

Ingredients

  • Kale: Fresh, chopped kale provides a hearty base full of nutrients. 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 Cranberries: Bring a sweet-tart flavor that complements the other ingredients.
  • Candied Pecans: Provide a sweet, nutty crunch.
  • Shaved Parmesan: 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.
  • Candied Pecans: Swap with toasted pecans, almonds or walnuts for a different nutty crunch.
  • Add-ins: Pomegranate seeds, sliced red onions, or a handful of arugula.

How to Make a Kale and Delicata Squash Salad with Maple Dressing

fall salad recipe with kale, delicata squash, and maple dressing process shot roasting squash

STEP ONE: Prepare the Squash

Preheat the oven to 400°F (200°C). Slice the delicata squash into half-moons and remove the seeds. Toss the squash with olive oil, maple syrup, salt, and pepper.

Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

STEP TWO: Prepare the Kale

Wash and chop the kale, removing tough stems. Massage the kale with a bit of olive oil and salt until softened.

STEP THREE: Assemble the Salad

In a large bowl, combine the kale, roasted delicata squash, pumpkin seeds, dried cranberries, and candied pecans. Toss gently to mix the ingredients evenly.

STEP FOUR: Dress the Salad

In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Drizzle the dressing over the salad and toss to coat. Top with shaved parmesan 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

What other toppings can I add to the delicata squash salad?

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.

What is the best way to roast delicata squash?

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.

Can I use a different type of squash in this recipe?

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.

fall salad recipe with kale, delicata squash, and maple dressing feature image close up

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📖 Recipe

fall salad recipe with kale, delicata squash, and maple dressing feature image close up

Kale and Delicata Squash Salad with Maple Dressing

Jami Powell
This Kale and Delicata Squash Salad with Maple Dressing is the perfect dish to celebrate the flavors of autumn. This nutritious salad combines the sweetness of maple-roasted delicata squash with the hearty crunch of fresh kale, creating a delicious balance of textures and tastes.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Salad
Cuisine American
Servings 4
Calories 678 kcal

Equipment

  • Baking sheet
  • Large Salad bowl
  • Small Mixing bowl
  • Whisk
  • Chef’s Knife

Ingredients
  

  • 1 large bunch of kale stems removed, leaves chopped
  • 2 medium delicata squash halved, seeds removed, and sliced
  • 2 tablespoon olive oil
  • 2 tablespoon maple syrup for roasting
  • ½ cup pumpkin seeds
  • ½ cup dried cranberries
  • ½ cup candied pecans roughly chopped
  • ½ cup shaved parmesan cheese
  • salt and pepper to taste

Maple Dressing

  • ½ cup olive oil
  • ¼ cup maple syrup
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place the sliced delicata squash on a baking sheet. Drizzle with 2 tablespoon of olive oil and 2 tablespoon of maple syrup. Season with salt and pepper. Toss to coat.
  • Roast in the preheated oven for 20-25 minutes, or until the squash is tender and caramelized. Remove from the oven and let cool.
  • In a small bowl, whisk together ¼ cup olive oil, 2 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste. Set aside.
  • In a large salad bowl, combine the chopped kale, roasted delicata squash, pumpkin seeds, dried cranberries, and candied pecans.
  • Drizzle the maple dressing over the salad and toss to combine.
  • Top with shaved parmesan cheese and serve immediately.

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Notes

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.
Freeze This dish is not freezer-friendly.
Reheat Reheat roasted squash in a preheated oven at 350°F for 5-10 minutes if necessary.
Substitutions
  • Kale: Substitute with spinach or arugula for a different leafy base.
  • Delicata Squash: Use butternut squash or sweet potatoes if delicata squash is unavailable.
  • Candied Pecans: Swap with toasted pecans, almonds or walnuts for a different nutty crunch.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 678kcalCarbohydrates: 60gProtein: 10gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 9mgSodium: 298mgPotassium: 963mgFiber: 5gSugar: 39gVitamin A: 3472IUVitamin C: 31mgCalcium: 269mgIron: 3mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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