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Butternut Squash & Kale Salad with Maple-Balsamic Dressing
4.8 from 18 votes

Butternut Squash & Kale Salad with Maple-Balsamic Dressing

This delicious seasonal salad features roasted butternut squash and hearty kale. Then it's tossed in a flavorful rosemary-infused maple-balsamic dressing!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 small side servings
Calories: 92 kcal
Course: Side Dish, Salad
Cuisine: Vegan, gluten-free

Ingredients

  • 1 kale I use dinosaur/lacinato, large bunch
  • 2 cups butternut squash (cubed)
  • 1/2 cup dried cranberries
  • 1/4 cup Pepitas or pumpkin seeds
For the maple-balsamic dressing:
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. pure maple syrup
  • 1 clove garlic
  • 1 tsp. Dijon mustard
  • 1/2 tsp. rosemary fresh, minced
  • 1/8 tsp. salt

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (200°C).
  2. Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" chunks. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Salt/pepper to taste if desired (or other seasonings if you wish).
  3. Roast for 30-35 minutes (or to desired tenderness), stirring halfway through.
  4. Meanwhile, make the dressing: Mince garlic and fresh rosemary (stems removed). Add all dressing ingredients to a bowl and whisk to combine. Taste and alter flavors if desired. (Salt, more maple syrup for sweetness, more rosemary, etc.) Set aside.
  5. Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage to soften.
  6. Pour dressing over kale and massage again to incorporate. Set aside and let marinate for a few minutes.
  7. When squash is done baking, add to kale and gently toss. Sprinkle cranberries and pepitas on top. (Or try it with some Maple-Vanilla Candied Nuts.)

Notes

  • Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
  • Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
  • Butternut squash: I usually buy about a 3.5 lb butternut squash for this recipe, which yields about 6 cups cubed squash. I roast it all, then use the leftover squash for snacks or other recipes. (You could also look for pre-cubed squash in the produce section to cut down on prep time.)

Nutrition Information

Calories 92kcal (5%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Potassium 260mg (6%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 5923IU (118%) Vitamin C 22mg (24%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 small side servings

Amount Per Serving

Calories 92

% Daily Value*

Calories 92kcal 5%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Potassium 260mg 6%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 5923IU 118%
Vitamin C 22mg 24%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.