Kale and Delicata Squash Salad with Maple Dressing

5 from 1 vote

Kale and Delicata Squash Salad with Maple Dressing

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.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Servings:

Calories: 406kcal

Author: Jami Powell

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.

Video

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.
Toasted Pecans: Swap with 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