Maple Roasted Butternut Squash Kale Salad

Looking for the ultimate cozy fall salad? Look no further than this maple-roasted butternut squash kale salad that’s packed with flavor. Butternut squash and crispy chickpeas are roasted with maple syrup and tossed with kale, apples, cranberries, and creamy goat cheese, along with a tangy maple cider dressing. Perfect for meal prep or to serve at your Thanksgiving table!

There’s something special about the balance of sweet, savory, and tangy in this maple-roasted butternut squash salad. The caramelized edges of roasted squash, the crunch of pecans and apples, and the creamy goat cheese come together to make every bite taste like fall. It’s colorful, hearty, and nutritious — everything you want in the perfect fall salad.

What makes this recipe even better is how simple it is to prepare. The maple-roasted squash and chickpeas can be made ahead of time, making this salad ideal for meal prep or entertaining. Toss everything in a light maple cider vinaigrette right before serving, and you’ll have a stunning dish that looks as beautiful as it tastes.

Why you’ll love this maple-roasted squash salad

• The taste of fall in every bite – Butternut squash is one of our favorite fall veggies because of its versatility and deliciousness. Combine that with maple syrup and apples, and this salad captures the essence of autumn.
• Hearty and fresh – Packed with fiber and protein from kale and chickpeas while still light and refreshing.
• Easy to make ahead – Perfect for meal prep! The squash and chickpeas can be roasted in advance and the dressing made separately for quick weekday lunches.
• Ultimate crowd-pleasing salad – Ideal for potlucks, holiday spreads, or cozy dinners at home.
• Easily customizable – Swap the greens, pecans, or cheese to fit your dietary needs or preferences.

Ingredients needed

• 1 medium butternut squash, peeled and cubed: The main star of the salad! The squash is roasted with cinnamon and maple syrup for natural sweetness.
• 1 can chickpeas: Delicious plant-based protein that crisps up beautifully when roasted in the oven alongside the butternut squash.
• Cinnamon: Enhances the squash’s warmth and sweetness.
• Salt & pepper: To season and balance the sweetness.
• Maple syrup: Adds caramelized flavor during roasting.
• Olive oil: Helps everything roast evenly and get crispy.
• 5 cups curly kale, chopped: A sturdy base that holds up to the warm toppings.
• 1 apple, thinly sliced: Adds crunch and tart sweetness to the rest of the salad.
• Chopped pecans and dried cranberries: The buttery crunch of the pecans complements the chewy, sweet contrast of the cranberries.
• Crumbled goat cheese: Creamy and tangy, tying all the flavors together. You can also swap out the cheese for a dairy-free version or omit entirely if preferred.
• Maple cider dressing: A simple mix of Dijon mustard, apple cider vinegar, maple syrup, olive oil, salt, and pepper. It’s a perfectly balanced dressing that’s tangy, slightly sweet, and ties all the fall flavors together.

How to make maple-roasted squash salad

1. Roast the squash and chickpeas

Toss cubed butternut squash and chickpeas with olive oil, maple syrup, cinnamon, salt, and pepper. Spread evenly on a lined baking sheet and roast at 400°F for 20 minutes. Flip the squash over and roast an additional 15 minutes until the squash is golden and tender and the chickpeas are crisp.

2. Prepare the dressing

Whisk together Dijon mustard, apple cider vinegar, maple syrup, olive oil, salt, and pepper until smooth.

3. Massage the kale

Place chopped kale in a large bowl, drizzle with a little dressing, and massage for 1–2 minutes to soften.

4. Assemble the salad

Top the kale with the roasted squash and chickpeas, sliced apples, pecans, cranberries, and crumbled goat cheese. Add the remaining dressing and toss gently to coat.

Possible recipe variations

One of the best things about this salad is how easy it is to adapt to your taste or what’s in your pantry. You can swap ingredients, mix up the greens, or add grains and proteins to make it heartier! Here are some delicious ways to make it your own:

• Use sweet potatoes instead of butternut squash for a slightly earthier flavor.
• Swap kale for spinach or arugula for a lighter texture.
• Add quinoa or farro to turn it into a more filling main dish.
• Try feta or blue cheese instead of goat cheese for a sharper bite. Or make it vegan by omitting the cheese or swapping with a dairy-free alternative.
• Use walnuts or pumpkin seeds in place of pecans for extra crunch.

What to serve with maple-roasted squash salad

This maple-roasted butternut squash salad pairs well with a variety of mains, from cozy fall dishes to quick weeknight favorites. Here are a few simple and delicious pairings to try:

• With a protein-forward meal: The maple and cinnamon flavors pair beautifully with hearty mains like these baked chicken thighs or lemon chicken & rice with kale.
• With baked salmon: The richness of salmon, like in this smoked salmon pasta, balances the sweetness of the squash and maple dressing.
• Paired with other veggie-forward options: The salad would be a great complement among some veggie heavy-lifters like eggplant parmesan and stuffed portobello mushrooms.
• As a side dish at the holiday table: Complements roast turkey, glazed ham, or pork tenderloin for festive meals.
• With a cozy soup: Serve alongside roasted butternut squash soup or hearty lentil soup for a warm and comforting lunch.

How to store maple-roasted squash salad

This salad stores beautifully and is great for meal prep or leftovers. Here’s how to keep it fresh and flavorful for days:

• Store components separately. Keep the roasted squash and chickpeas in one container, the kale and toppings in another, and the dressing in a small jar until ready to serve.
• Refrigerate properly. Store everything in airtight containers in the fridge for up to 4 days.
• Reheat before serving (optional). Warm the roasted squash and chickpeas slightly in the oven or microwave before adding them back to the salad for that just-roasted flavor.
• Avoid soggy greens. If you’ve already tossed the salad with dressing, it’s best eaten within 24 hours to maintain texture.
• Perfect for meal prep. Assemble in layers, with kale on the bottom, roasted veggies and toppings in the middle, and dressing on the side. Then toss right before eating.

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