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Vibrant Autumn Kale Salad with Maple Vinaigrette

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A hearty and fresh fall salad featuring kale, roasted butternut squash, and a tangy-sweet maple vinaigrette. Perfect for busy evenings or festive gatherings, this salad balances sweet, tangy, and savory flavors with a delightful crunch.

Ingredients

Scale
  • 1 large bunch kale (about 8 cups), stems removed and leaves finely chopped
  • 2 cups butternut squash, peeled and cubed
  • ½ medium red onion, thinly sliced
  • ½ cup dried cranberries
  • ½ cup toasted pecans or walnuts, roughly chopped
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and cube the butternut squash into roughly 1-inch pieces. Thinly slice the red onion. Toss both with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the vegetables for about 25 minutes, tossing halfway through, until tender and caramelized.
  4. While the veggies roast, remove kale stems, chop leaves finely, place in a large bowl, sprinkle with a pinch of salt, and massage for 2-3 minutes until softened and darkened.
  5. In a small bowl or jar, combine maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake vigorously until emulsified.
  6. Once the squash and onions are cool enough, add them to the massaged kale. Toss in dried cranberries and toasted nuts.
  7. Drizzle the maple vinaigrette over the salad and toss gently to coat evenly. Adjust seasoning if needed.
  8. Serve immediately or chill up to 24 hours. If chilling, add nuts just before serving to keep them crunchy.

Notes

Massage the kale with salt to soften and reduce bitterness. Roast squash until golden for best flavor. Add nuts just before serving if chilling to keep them crunchy. Dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: kale salad, autumn salad, maple vinaigrette, roasted butternut squash, fall recipes, healthy salad, vegan salad, gluten-free salad

Find it online: https://tempotaste.com/vibrant-autumn-kale-salad-with-maple-vinaigrette-easy-recipe-for-fall-meals/