Festive Kale Salad with Roasted Squash

This festive kale salad with roasted squash is hearty, colorful, and perfect for special occasions or everyday meals. I love how the sweet roasted delicata squash pairs with crunchy pecans, tart cranberries, and savory sourdough croutons, all tossed in a bright maple-Dijon dressing. It’s a salad that feels both comforting and celebratory.

Why You’ll Love This Recipe

I enjoy this salad because it balances so many flavors and textures. The squash adds sweetness and warmth, the pecans give crunch, and the kale provides a hearty green base that holds up well to dressing. The sourdough croutons are crispy and full of flavor, and the maple vinaigrette ties everything together with tangy, sweet notes. It’s a dish I like to make during the holidays, but honestly, I find it delicious any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 lb delicata squash, cut into half moons (about ⅓-inch / 0.75 cm thick)
▢6 tablespoons extra-virgin olive oil, divided
▢1¼ teaspoon fine sea salt, divided
▢½ teaspoon black pepper, divided
▢1 tablespoon butter (or coconut oil, see note 1)
▢3 tablespoons maple syrup
▢1 cup pecans
▢2 cups sourdough bread, cubed (gluten-free if needed)
▢¼ teaspoon garlic powder
▢¼ teaspoon onion powder
▢¼ cup red wine vinegar
▢3 tablespoons lemon juice
▢1½ teaspoons maple syrup
▢1 teaspoon dijon mustard
▢2 bunches lacinato kale, destemmed and thinly sliced
▢½ cup dried cranberries

Directions

1. I preheat the oven to 400°F (200°C). I toss the delicata squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, then spread it on a baking sheet. I roast for 20 to 25 minutes, flipping halfway, until golden and tender.
2. While the squash roasts, I melt the butter in a small skillet, stir in 3 tablespoons maple syrup, and add the pecans. I cook, stirring often, until caramelized, then set them aside on parchment to cool.
3. For the croutons, I toss the sourdough cubes with 2 tablespoons olive oil, garlic powder, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. I spread them on a baking sheet and bake for about 10 minutes, until golden and crispy.
4. To make the dressing, I whisk together the red wine vinegar, lemon juice, 1½ teaspoons maple syrup, Dijon mustard, 2 tablespoons olive oil, and ½ teaspoon salt until emulsified.
5. In a large bowl, I massage the kale with a little of the dressing for 1 to 2 minutes to soften the leaves.
6. I add the roasted squash, cranberries, candied pecans, and croutons. I drizzle with the remaining dressing and toss gently before serving.

Servings and Timing

This recipe makes about 6 servings. It takes me around 20 minutes to prep the ingredients and about 25 minutes to roast the squash and bake the croutons. Altogether, the salad comes together in about 45 minutes.

Variations

Sometimes I swap delicata squash for butternut or acorn squash. If I want extra richness, I sprinkle on crumbled goat cheese or feta. For more crunch, I like adding pumpkin seeds or sunflower seeds. I’ve also swapped the cranberries for dried cherries or pomegranate seeds when I want a different festive touch.

Storage/Reheating

I store leftovers in the fridge for up to 2 days in an airtight container. To keep the croutons crispy, I store them separately and add them just before serving. I don’t reheat this salad since it’s best enjoyed cold or at room temperature.

FAQs

Can I use another type of kale?

Yes, curly kale works well, though I prefer lacinato kale for its tender texture.

Can I make this salad ahead of time?

Yes, I prep the dressing, squash, pecans, and croutons ahead, then assemble the salad just before serving.

Do I need to peel delicata squash?

No, I love that delicata squash has an edible skin, so I keep it on.

Can I make it nut-free?

Yes, I skip the pecans or replace them with roasted pumpkin seeds or sunflower seeds.

How do I keep kale from being too tough?

I massage it with some of the dressing to soften it before adding the other ingredients.

Can I use store-bought croutons?

Yes, but I think homemade sourdough croutons add a lot of flavor and texture.

What cheese pairs well with this salad?

I like goat cheese, feta, or shaved Parmesan sprinkled on top.

Can I use honey instead of maple syrup?

Yes, honey works well, though I prefer maple for its deeper flavor.

How long does the candied pecans keep?

They stay fresh for up to a week in an airtight container at room temperature.

Can I serve this salad warm?

Yes, I sometimes toss the roasted squash into the salad while still warm, which makes it extra comforting.

Conclusion

This festive kale salad with roasted squash is one of my favorite dishes to serve when I want something colorful, hearty, and full of flavor. The roasted squash, tangy cranberries, candied pecans, and crunchy croutons all come together beautifully with the maple-Dijon dressing. I love how it feels special enough for holidays but easy enough to make any day of the week.

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