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Festive Kale Salad with Roasted Squash

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A hearty and colorful kale salad with roasted delicata squash, candied pecans, sourdough croutons, and dried cranberries, all tossed in a tangy maple-Dijon dressing. Perfect for holidays or everyday meals.

Ingredients

  • 1 lb delicata squash, cut into -inch half moons
  • 6 tablespoons extra-virgin olive oil, divided
  • 1¼ teaspoons fine sea salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon butter (or coconut oil)
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast 20–25 minutes, flipping halfway, until golden and tender.
  2. Melt butter in a skillet, stir in 3 tablespoons maple syrup, then add pecans. Cook until caramelized, stirring often. Set aside to cool on parchment.
  3. Toss sourdough cubes with 2 tablespoons olive oil, garlic powder, onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Bake about 10 minutes until golden and crispy.
  4. Whisk together red wine vinegar, lemon juice, 1½ teaspoons maple syrup, Dijon mustard, 2 tablespoons olive oil, and ½ teaspoon salt to make dressing.
  5. Massage kale with a little dressing for 1–2 minutes to soften.
  6. Add roasted squash, cranberries, candied pecans, and croutons. Drizzle with remaining dressing and toss gently before serving.

Notes

  • Use butternut or acorn squash instead of delicata.
  • Add goat cheese, feta, or Parmesan for richness.
  • Swap cranberries for dried cherries or pomegranate seeds for a festive twist.
  • Replace pecans with pumpkin or sunflower seeds for a nut-free version.
  • Store croutons separately to keep them crispy.

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