Can You Make a Vibrant, Fall-Inspired Salad in Just 50 Minutes?
Craving a wholesome, seasonal dish that’s bursting with autumn flavors and textures? What if you could roast sweet butternut squash and crispy chickpeas, toss them with hearty kale, and drizzle it all with a maple cider vinaigrette in under an hour? Maple-Roasted Squash & Kale Salad is your answer—a stunning, 5-star-rated dish from 18 reviews, perfect for fall dinners, holiday sides, or meal prep. Ready to bring cozy, nutrient-packed vibes to your table? Let’s get cooking!
Overview: Why Maple-Roasted Squash & Kale Salad Shines
What makes Maple-Roasted Squash & Kale Salad so special? This vegetarian salad combines sweet, maple-roasted butternut squash and spiced chickpeas with massaged kale, crisp apples, toasty pecans, tart dried cherries, and creamy goat cheese, all tied together with a tangy-sweet maple cider vinaigrette. Roasted on one or two sheet pans, it’s easy to prep with minimal cleanup, and the bold flavors and textures make it ideal for cool-weather meals, potlucks, or a healthy lunch option.
Time requirement: 50 minutes total, with 15 minutes prep and 35 minutes cooking. The squash and chickpeas roast while you prep the vinaigrette, streamlining the process.
Difficulty level: Super easy! If you can chop veggies and toss a salad, you’re set. A baking sheet, a large bowl, and a whisk are the main tools, and kids can help mix spices or massage kale.
Health perks: Butternut squash provides fiber, vitamins A and C, and antioxidants for immunity. Chickpeas offer plant-based protein and fiber, kale adds vitamins K and C, and pecans contribute healthy fats. The maple vinaigrette uses minimal oil for a light, heart-healthy dressing. The recipe’s flexibility supports vegan, gluten-free, or nut-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 6 servings. Each ingredient plays a key role, with swaps for flexibility.
Salad
- Ground cumin (1 teaspoon): Adds warm, earthy flavor to the roast. Sub: Ground coriander or chili powder.
- Ground coriander (1/2 teaspoon): Brings citrusy depth. Sub: Ground cumin or fennel seed.
- Garlic powder (1/2 teaspoon): Adds savory warmth. Sub: Onion powder.
- Ground cinnamon (1/2 teaspoon): Enhances sweetness with warmth. Sub: Nutmeg or allspice.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Butternut squash (4 cups, about 550g, peeled and sliced 1/2 to 3/4-inch thick): Sweet, hearty base. Sub: Acorn squash or sweet potato.
- Chickpeas (15-ounce can, drained and rinsed): Adds protein and crunch. Sub: White beans or roasted lentils.
- Pure maple syrup (2 tablespoons): Sweetens and caramelizes the roast. Sub: Honey or agave nectar.
- Extra-virgin olive oil (1 tablespoon): Ensures crispy roasting. Sub: Avocado oil or grapeseed oil.
- Curly kale (1-2 bunches, about 5 cups or 320g chopped, stems discarded): Hearty, nutrient-rich greens. Sub: Baby kale, spinach, or Swiss chard.
- Apple (1, thinly sliced): Adds crisp sweetness. Sub: Pear or omit.
- Pecans (1/2 cup, 120g, chopped, toasted if desired): Provide nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Dried cherries or cranberries (1/3 cup, 50g): Add tart-sweet bursts. Sub: Raisins or chopped dried apricots.
- Crumbled goat cheese (2 ounces, about 1/2 cup): Brings creamy tang. Sub: Feta, blue cheese, or vegan cheese.
Maple Cider Vinaigrette
- Extra-virgin olive oil (1/4 cup): Forms the dressing base. Sub: Avocado oil.
- Pure maple syrup (2 tablespoons): Adds sweet depth. Sub: Honey or agave nectar.
- Apple cider vinegar (1 tablespoon): Provides tangy balance. Sub: White wine vinegar or lemon juice.
- Dijon mustard (1 teaspoon): Emulsifies and adds zing. Sub: Whole-grain mustard or omit.
- Salt and black pepper (1/4 teaspoon each): Enhance flavors. Sub: Sea salt or low-sodium alternatives.
These ingredients are fall-inspired and accessible, creating a nutrient-dense, flavorful salad.
Step-by-Step Instructions: Let’s Cook This Fall Salad!
Ready to start? You’ll need 1-2 large baking sheets, a large bowl, a small bowl, and a knife. These steps are simple, with tips for success.
- Prep the oven: Preheat oven to 425°F (218°C). Line 1-2 large baking sheets with parchment paper or silicone baking mats. Tip: Use two sheets if needed to avoid crowding for crispier results.
- Make the seasoning: In a small bowl, mix 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon garlic powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Tip: Stir well for even distribution.
- Roast squash and chickpeas: In a large bowl, toss 4 cups sliced butternut squash and one 15-ounce can drained chickpeas with the seasoning mix. Drizzle with 2 tablespoons maple syrup and 1 tablespoon olive oil, then toss to coat. Spread in a single layer on the baking sheet(s). Roast for 20 minutes, then flip squash and stir chickpeas. Rotate sheets if using two. Roast 10-15 minutes more until lightly browned. Cool on the sheet for 15 minutes. Tip: Slice squash evenly for consistent roasting; spread thinly to avoid steaming.
- Make the vinaigrette: In a small bowl, whisk 1/4 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Tip: Whisk vigorously to emulsify; taste and adjust seasoning.
- Assemble the salad: Place 5 cups chopped kale in a large bowl. Pour most of the vinaigrette (reserve 2 tablespoons) over the kale and massage with your hands until coated and softened, about 1 minute. Top with roasted squash, chickpeas, 1 thinly sliced apple, 1/2 cup chopped pecans, 1/3 cup dried cherries, and 2 ounces crumbled goat cheese. Drizzle with remaining vinaigrette and gently toss. Tip: Massage kale thoroughly to reduce toughness.
- Serve: Serve at room temperature or cold, dividing among 6 plates or a large platter. Tip: Serve immediately for the freshest flavors.
Assembly: Plate It Like a Pro
This salad is vibrant and festive, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Salad: Divide salad among 6 plates or serve on a large platter, ensuring each portion has squash, chickpeas, apples, pecans, cherries, and cheese. Tip: Layer ingredients for a colorful mix.
- Garnish: Sprinkle with extra pecans or a pinch of cinnamon for flair. Tip: Add a few apple slices on top for presentation.
- Serving suggestion: Pair with crusty bread, soup (like butternut squash or tomato), or grilled chicken for a heartier meal. Tip: Warm bread in the oven during the last 10 minutes of roasting.
- Presentation: For a fall vibe, use rustic or earth-toned plates to highlight the orange squash, green kale, and red apples. Serve family-style on a large platter for gatherings. Tip: A drizzle of extra vinaigrette or crumbled cheese adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your salad tasting great.
- Storage: Store assembled salad in an airtight container in the fridge for up to 5 days. Store vinaigrette separately to prevent sogginess, if possible. Tip: Refresh with a splash of lemon juice before serving.
- Freezing: Not recommended; kale wilts, and squash softens when frozen. Freeze roasted chickpeas or squash separately for up to 2 months; reheat in a 350°F oven for 10 minutes. Tip: Make fresh kale and vinaigrette for best results.
- Make-ahead: Roast squash and chickpeas up to 2 days ahead; store in the fridge. Prep vinaigrette up to 5 days ahead. Chop kale and apples just before assembling. Tip: Don’t massage kale early—it can become limp.
Health tip: Storing properly preserves the squash’s vitamin A, kale’s vitamin K, and chickpeas’ protein, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying quick and healthy.
- Vegan version: Omit goat cheese or use vegan cheese; swap maple syrup for agave.
- Nut-free option: Replace pecans with sunflower or pumpkin seeds.
- Spicy kick: Add 1/4 teaspoon chili powder to the seasoning mix.
- Protein boost: Add grilled chicken or roasted tofu cubes for a heartier salad.
- Gluten-free option: Naturally gluten-free; check chickpeas and vinaigrette ingredients for additives.
- Fruit swap: Use pomegranate seeds instead of dried cherries for a tart crunch.
Conclusion: Savor Your Fall Salad Feast
You’re now ready to master Maple-Roasted Squash & Kale Salad! This wholesome, vibrant dish brings roasted squash, crispy chickpeas, and tender kale together with a sweet-tangy vinaigrette for a salad that’s perfect for fall dinners, holiday sides, or healthy lunches. With just 50 minutes, you can create a flavorful, nutrient-packed meal that’s as beautiful as it is delicious. Play with vegan or spicy twists to make it your own. Grab that baking sheet, roast some squash, and enjoy this seasonal delight. Share your results in the comments—I’d love to hear how it turned out!
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Maple-Roasted Squash & Kale Salad
Description
Craving a wholesome, seasonal dish that’s bursting with autumn flavors and textures? What if you could roast sweet butternut squash and crispy chickpeas, toss them with hearty kale, and drizzle it all with a maple cider vinaigrette in under an hour? Maple-Roasted Squash & Kale Salad is your answer—a stunning, 5-star-rated dish from 18 reviews, perfect for fall dinners, holiday sides, or meal prep
Ingredients
Here’s the lineup for 6 servings. Each ingredient plays a key role, with swaps for flexibility.
Salad
- Ground cumin (1 teaspoon): Adds warm, earthy flavor to the roast. Sub: Ground coriander or chili powder.
- Ground coriander (1/2 teaspoon): Brings citrusy depth. Sub: Ground cumin or fennel seed.
- Garlic powder (1/2 teaspoon): Adds savory warmth. Sub: Onion powder.
- Ground cinnamon (1/2 teaspoon): Enhances sweetness with warmth. Sub: Nutmeg or allspice.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Butternut squash (4 cups, about 550g, peeled and sliced 1/2 to 3/4-inch thick): Sweet, hearty base. Sub: Acorn squash or sweet potato.
- Chickpeas (15-ounce can, drained and rinsed): Adds protein and crunch. Sub: White beans or roasted lentils.
- Pure maple syrup (2 tablespoons): Sweetens and caramelizes the roast. Sub: Honey or agave nectar.
- Extra-virgin olive oil (1 tablespoon): Ensures crispy roasting. Sub: Avocado oil or grapeseed oil.
- Curly kale (1-2 bunches, about 5 cups or 320g chopped, stems discarded): Hearty, nutrient-rich greens. Sub: Baby kale, spinach, or Swiss chard.
- Apple (1, thinly sliced): Adds crisp sweetness. Sub: Pear or omit.
- Pecans (1/2 cup, 120g, chopped, toasted if desired): Provide nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Dried cherries or cranberries (1/3 cup, 50g): Add tart-sweet bursts. Sub: Raisins or chopped dried apricots.
- Crumbled goat cheese (2 ounces, about 1/2 cup): Brings creamy tang. Sub: Feta, blue cheese, or vegan cheese.
Maple Cider Vinaigrette
- Extra-virgin olive oil (1/4 cup): Forms the dressing base. Sub: Avocado oil.
- Pure maple syrup (2 tablespoons): Adds sweet depth. Sub: Honey or agave nectar.
- Apple cider vinegar (1 tablespoon): Provides tangy balance. Sub: White wine vinegar or lemon juice.
- Dijon mustard (1 teaspoon): Emulsifies and adds zing. Sub: Whole-grain mustard or omit.
- Salt and black pepper (1/4 teaspoon each): Enhance flavors. Sub: Sea salt or low-sodium alternatives.
These ingredients are fall-inspired and accessible, creating a nutrient-dense, flavorful salad.
Instructions
Ready to start? You’ll need 1-2 large baking sheets, a large bowl, a small bowl, and a knife. These steps are simple, with tips for success.
- Prep the oven: Preheat oven to 425°F (218°C). Line 1-2 large baking sheets with parchment paper or silicone baking mats. Tip: Use two sheets if needed to avoid crowding for crispier results.
- Make the seasoning: In a small bowl, mix 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon garlic powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Tip: Stir well for even distribution.
- Roast squash and chickpeas: In a large bowl, toss 4 cups sliced butternut squash and one 15-ounce can drained chickpeas with the seasoning mix. Drizzle with 2 tablespoons maple syrup and 1 tablespoon olive oil, then toss to coat. Spread in a single layer on the baking sheet(s). Roast for 20 minutes, then flip squash and stir chickpeas. Rotate sheets if using two. Roast 10-15 minutes more until lightly browned. Cool on the sheet for 15 minutes. Tip: Slice squash evenly for consistent roasting; spread thinly to avoid steaming.
- Make the vinaigrette: In a small bowl, whisk 1/4 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Tip: Whisk vigorously to emulsify; taste and adjust seasoning.
- Assemble the salad: Place 5 cups chopped kale in a large bowl. Pour most of the vinaigrette (reserve 2 tablespoons) over the kale and massage with your hands until coated and softened, about 1 minute. Top with roasted squash, chickpeas, 1 thinly sliced apple, 1/2 cup chopped pecans, 1/3 cup dried cherries, and 2 ounces crumbled goat cheese. Drizzle with remaining vinaigrette and gently toss. Tip: Massage kale thoroughly to reduce toughness.
- Serve: Serve at room temperature or cold, dividing among 6 plates or a large platter. Tip: Serve immediately for the freshest flavors.
FAQs: Your Questions Answered
Can I use pre-cut squash? Yes! Use 4 cups pre-cut butternut squash; check roasting time as it may cook faster.
What are the health benefits? Squash provides vitamin A and fiber, kale offers vitamin K, and chickpeas add protein for a balanced meal.
How do I know the squash is done? It should be tender and lightly browned after 30-35 minutes; test with a fork.
Can I prep for a party? Yes! Roast squash and chickpeas and make vinaigrette up to 2 days ahead; assemble fresh.
Kid-friendly? Totally! Sweet squash and apples appeal to kids; omit goat cheese or use milder feta if preferred.
Why is my kale tough? Insufficient massaging. Massage with dressing for 1-2 minutes to soften next time.
Gluten-free? Naturally gluten-free; check chickpeas and vinaigrette ingredients.
How to store leftovers? Fridge for 5 days; store vinaigrette separately. Don’t freeze assembled salad.