This Fall Salad Recipe: Kale, Delicata Squash, and 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.
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.
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.
If you like this fall recipe, you may also love our Shaved Brussels Sprouts Salad or our Easy Maple Roasted Butternut Squash.
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What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Fall Salad Recipe: Kale, Delicata Squash, and Maple Dressing
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.
What Are Some Good 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.
How Can You Change This Recipe Up?
- Diet: Use a dairy-free cheese alternative for a vegan option.
- Flavor: Add a splash of balsamic vinegar for a tangier dressing.
- Add-ins: Pomegranate seeds, sliced red onions, or a handful of arugula.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Baking Sheet
- Large Salad Bowl
- Small Mixing Bowl
- Whisk
- Chef's Knife
How Should You Store This?
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.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Massaging kale with olive oil helps to soften it and makes it more palatable.
The squash slices should be evenly coated with oil and syrup for consistent roasting.
Add the dressing just before serving to keep the salad crisp.
Reheat roasted squash in a preheated oven at 350°F for 5-10 minutes if necessary.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use extra kale in a green smoothie.
- Incorporate dried cranberries into an Amish Broccoli Salad or a trail mix.
- Add shaved parmesan to a pasta dish or a Viral La Scala Chopped Salad.
Need Something To Pair This With?
- Serve with Crispy Brussels Sprouts with Bacon and Balsamic.
- Pair with a slice of Easy Moist Pumpkin Bread for dessert.
- Enjoy alongside a roasted turkey for Thanksgiving.
In The Mood For a Similar Dish?
- Roasted Beet and Goat Cheese Salad
- Butternut Squash and Quinoa Salad
- Autumn Harvest Grain Bowl
- Easy Oven Roasted Fall Vegetables
- Caramelized Sweet Potatoes Recipe
Related
More fall recipes you will love:
FAQ
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.
📖 Recipe
Fall Salad Recipe: Kale, Delicata Squash, and Maple Dressing
Equipment
- Baking sheet
- Large Salad bowl
- Small Mixing bowl
- 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.
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.
- Candied Pecans: Swap with toasted pecans, almonds or walnuts for a different nutty crunch.
Nutrition
This Fall Salad Recipe: Kale, Delicata Squash, and Maple Dressing is a perfect way to enjoy the flavors of the season. It's healthy, easy to prepare, and great for any occasion.
Try it out, share your results, and explore more delicious autumn recipes on our blog!
Important Food Safety Tips
Wash all vegetables thoroughly before use. Store the salad in the refrigerator and consume within 3 days. All equipment and surfaces should be clean to avoid contamination.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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