Autumn Kale Salad

Autumn Kale Salad: A Delightful Seasonal Dish

There’s something truly magical about autumn—colors transform, the air gets crisp, and our cravings shift towards heartier, nourishing meals. One recipe that perfectly captures the essence of fall is a Deliciously Nourishing Autumn Kale Salad with Maple Balsamic Vinaigrette. This salad is a beautiful medley of flavors and textures, featuring roasted butternut squash, chopped kale, crunchy pecans, and sweet cranberries. Inspired by my love for seasonal ingredients, I can assure you this salad not only pleases the palate but also provides comfort on those chilly days. It’s the ideal salad for family gatherings, cozy dinners, or lunch prep that can energize you throughout the week.

What Makes This Recipe Special

The beauty of this salad lies in its delightful balance of flavors and textures. Imagine tender roasted butternut squash combined with the earthy crunch of kale and the sweetness of dried cranberries—all harmonized with a creamy maple balsamic vinaigrette. This dish is not just wholesome; it’s versatile, making it perfect for any occasion, whether you’re hosting Thanksgiving dinner or simply treating yourself to a nourishing weekday meal.

“This salad is a revelation! I brought it to a potluck, and it was gone within minutes! The flavors are vibrant, and it feels so satisfying yet light.” – Emma K.

Step-by-Step Overview

Making this Autumn Kale Salad is straightforward. You’ll start by roasting the butternut squash to enhance its natural sweetness, then massaging the kale to make it tender. After mixing in the other ingredients, this inspiring salad is brought together with a homemade maple balsamic vinaigrette.

Gather Your Ingredients

Here’s everything you’ll need for the salad:

• Butternut squash: 1 small, peeled and cubed (approx. 3 cups or 400g)
• Olive oil: 1 tablespoon for roasting, plus 1 tablespoon for massaging the kale, and 1/4 cup (60ml) for the vinaigrette
• Salt and pepper: to taste
• Kale: 6 cups, chopped with stems removed (approx. 120g)
• Pecans: 1/2 cup chopped (60g)
• Dried cranberries: 1/2 cup (60g)
• Goat cheese: 1/3 cup crumbled (optional, 50g)
• Balsamic vinegar: 2 tablespoons (30ml)
• Pure maple syrup: 1 tablespoon (15ml)
• Dijon mustard: 1 teaspoon

For those with dietary restrictions, feel free to substitute goat cheese with a dairy-free option, or add seeds for crunch instead of nuts.

Cooking Steps

1. Preheat the oven to 400°F (200°C).
2. Prepare the butternut squash: Toss cubes with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet in a single layer.
3. Roast the squash: Bake for 25–30 minutes, flipping halfway, until golden and tender.
4. Massage the kale: Remove the stems and chop the leaves. Place in a bowl, drizzle with 1 tablespoon of olive oil, and massage for about 2 minutes until softened.
5. Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
6. Combine the ingredients: In a large bowl, mix the massaged kale, roasted butternut squash, chopped pecans, dried cranberries, and crumbled goat cheese (if using).
7. Finish the salad: Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with additional cranberries and pecans for a beautiful presentation.

Best Way to Serve

For a stunning presentation, serve this salad in a large, beautiful bowl and scatter extra cranberries and pecans on top. Pair it with crusty whole-grain bread or serve alongside a warm quiche for a delightful brunch. This salad can also shine on your holiday table, next to roasted meats or as part of a buffet spread.

Storage Tips

To keep your Autumn Kale Salad fresh, store it in an airtight container in the fridge for up to 3 days. For best results, keep the dressing separate until you’re ready to serve. If you’ve prepared a large batch, consider massaging only what you need to ensure the kale remains crisp. Always practice safe food handling to enjoy your leftovers safely.

Helpful Hints

• Avoid bitter kale: Choose young, tender kale leaves, or try using Lacinato kale, which is notoriously less bitter.
• Vinaigrette adjustment: If you prefer a sweeter dressing, feel free to add more maple syrup to taste.
• Cooking shortcut: Roast the butternut squash ahead of time, and simply toss it into the salad on serving day for a quick assembly.

Creative Twists

Feel free to customize this salad according to your taste! Add roasted Brussels sprouts for an extra crunch, in-season apples for sweetness, or even swap the pecans for walnuts. If you’re looking for a grain boost, try adding cooked quinoa or farro to make this salad a hearty stand-alone dish.

Your Questions Answered

What is the prep time for this salad?

Prep time is roughly 15 minutes, with an additional 25-30 minutes for roasting the butternut squash.

Can I make the dressing ahead of time?

Absolutely! You can prepare the vinaigrette up to a week in advance. Just keep it in the refrigerator in an airtight container.

How can I make this salad vegan?

Simply omit the goat cheese or substitute it with a vegan cheese alternative. The salad is still delicious without it!

By taking a few moments to indulge in this Deliciously Nourishing Autumn Kale Salad with Maple Balsamic Vinaigrette, you will not only celebrate the season’s bounty but also create a dish that warm your heart and please your palate. Enjoy!

Autumn Kale Salad

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful seasonal salad featuring roasted butternut squash, chopped kale, crunchy pecans, and sweet cranberries, topped with a creamy maple balsamic vinaigrette.

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Ingredients

Scale 1x2x3x

• 1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
• 1 tablespoon olive oil (for roasting)
• 1 tablespoon olive oil (for massaging kale)
• Salt and pepper (to taste)
• 6 cups chopped kale (approx. 120g)
• 1/2 cup chopped pecans (60g)
• 1/2 cup dried cranberries (60g)
• 1/3 cup crumbled goat cheese (optional, 50g)
• 2 tablespoons balsamic vinegar (30ml)
• 1 tablespoon pure maple syrup (15ml)
• 1 teaspoon Dijon mustard

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the butternut squash: Toss cubes with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet in a single layer.
3. Roast the squash: Bake for 25–30 minutes, flipping halfway, until golden and tender.
4. Massage the kale: Remove the stems and chop the leaves. Place in a bowl, drizzle with 1 tablespoon of olive oil, and massage for about 2 minutes until softened.
5. Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
6. Combine the ingredients: In a large bowl, mix the massaged kale, roasted butternut squash, chopped pecans, dried cranberries, and crumbled goat cheese (if using).
7. Finish the salad: Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with additional cranberries and pecans for a beautiful presentation.

Notes

For best results, keep the dressing separate until you’re ready to serve. To keep the salad fresh, store in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 7g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 5mg

Keywords: kale salad, autumn recipe, healthy salad, seasonal ingredients, maple vinaigrette