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A serving plate with kale, roasted butternut squash and chickpeas, apple slices, pecans, and goat cheese

Maple Roasted Butternut Squash Kale Salad

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  • Author: cooktimestory
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

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!

Ingredients

Scale

For the salad:

  • 1 medium butternut squash, peeled and cut into 1/2-in slices

  • 1 can chickpeas, drained and rinsed

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons maple syrup

  • 1 tablespoon extra-virgin olive oil

  • 5 cups curly kale, stems discarded and shredded

  • 1 apple, thinly sliced

  • 1/2 cup chopped pecans

  • 1/3 cup dried cranberries

  • 1/2 cup crumbled goat cheese

For the maple cider dressing:

  • 1 teaspoon Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons maple syrup

  • 1/4 cup extra-virgin olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F. In a large bowl, combine the butternut squash and chickpeas with cinnamon, salt, and pepper. Drizzle maple syrup and olive oil on top, then stir everything together until coated in the seasoning mix.
  2. Transfer the butternut squash and chickpeas onto a large baking sheet lined with parchment paper and spread in an even layer. Roast in the oven for 20 minutes, then flip the squash slices over. Roast for an additional 15 minutes or until lightly browned, before removing from the oven and cooling for at least 15 minutes.
  3. While the squash and chickpeas roast, whisk together all the dressing ingredients in a small bowl. Gradually pour in the olive oil and whisk continuously until emulsified. Season with salt and pepper.
  4. Place the shredded kale in a large bowl, drizzle a little dressing on top, and massage the dressing into the kale for 1-2 minutes to soften the leaves.
  5. Top the kale with the roasted butternut squash and chickpeas, apple slices, pecans, dried cranberries, and goat cheese. Drizzle the rest of the dressing on top and gently toss to combine. Serve at room temperature or chilled.
  • Prep Time: 15
  • Cook Time: 35
  • Category: Salad

Find it online: https://cooktimestory.com/2025/10/09/maple-roasted-butternut-squash-kale-salad/