Autumn Kale Salad With Maple Balsamic Vinaigrette Recipe

I whipped up a Kale Butternut Squash Salad that brings together hearty kale, crisp apples, and roasted squash with an easy maple balsamic dressing, perfect for serving as a side or prepping ahead for vegan, gluten-free lunches.

I wanted a salad that actually tasted like fall but not in a predictable way. I keep coming back to sturdy kale and sweet butternut squash, flavors that play off each other and keep things interesting.

This Autumn Kale Salad always surprises guests, you think you know what comes next and then a bite flips it. It’s become my go to when I want something bright and a little different, and honestly it reads like a Kale Butternut Squash Salad entry in my saved Autumn Salad Recipes.

i make it for lunches and still never get bored.

Ingredients

• Kale: tough leafy green, packed with fiber, vitamin K, iron, needs massaging.
• Butternut squash: roasted cubes add sweet, creamy carbs and vitamin A, warms the salad.
• Apple: thin slices bring crisp texture, natural sugars and bright acidity to balance.
• Dried cranberries: chewy, tart, a little sugary, give pops of color and antioxidants.
• Pecans: toasted pecans adds crunch, healthy fats and a buttery, nutty flavor.
• Maple balsamic vinaigrette: maple and balsamic create sweet tang, mustard, lemon, garlic round it out.
• Extra virgin olive oil: helps carry flavors, adds healthy monounsaturated fats and smooth mouthfeel.

Ingredient Quantities

• 6 cups packed kale stems removed and chopped (about 1 bunch)
• 1 lb (about 3 cups) butternut squash peeled and cubed
• 1 tbsp olive oil
• 1 large apple thinly sliced (honeycrisp or gala)
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans roughly chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

How to Make this

1. Preheat oven to 425 F. Toss the butternut squash with 1 tbsp olive oil and a light sprinkle of salt and pepper, spread in a single layer on a baking sheet and roast 20 to 25 minutes, flipping once, until tender and caramelized on the edges.

2. While the squash roasts, whisk together the dressing: 1/4 cup extra virgin olive oil, 3 tbsp balsamic vinegar, 2 tbsp pure maple syrup, 1 tsp Dijon mustard, 1 clove minced garlic, 1 tbsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and tweak if needed.

3. Remove kale stems and chop the leaves into bite sized pieces, then put the kale in a big bowl.

4. Spoon a couple tablespoons of the dressing over the kale and massage with your hands for about 1 to 2 minutes until the leaves soften and darken a bit, this makes the kale less bitter and way more pleasant to eat.

5. Warm the pecans in a dry skillet over medium for 2 to 3 minutes until fragrant (they’re listed as toasted but this wakes them up), then roughly chop.

6. Thinly slice the apple and the red onion, and have the dried cranberries ready.

7. When the squash is done let it cool slightly, then add it to the bowl with the massaged kale along with the apple, dried cranberries, toasted pecans and sliced red onion.

8. Pour the remaining dressing over everything and toss gently to combine, taste and adjust seasoning if you want more salt or pepper.

9. Let the salad sit 5 to 10 minutes so the flavors meld, or serve right away. For meal prep keep the dressing separate and add just before eating so the kale stays bright.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet (lined with parchment or foil if you want easier cleanup)
3. Large mixing bowl (for massaging and tossing the kale)
4. Whisk or small jar with lid (to mix the dressing)
5. Chef knife
6. Cutting board
7. Dry skillet (for warming/toasting the pecans)
8. Measuring cups and spoons
9. Kitchen tongs or salad spoons (to toss and serve)

FAQ

Autumn Kale Salad With Maple Balsamic Vinaigrette Recipe Substitutions and Variations

• Kale (6 cups): baby spinach, thinly sliced Swiss chard, or shredded green cabbage. Spinach wilts faster so toss with dressing just before serving, cabbage gives extra crunch.
• Butternut squash (1 lb): cubed sweet potato, canned pumpkin (drained and roasted), or roasted carrots. Sweet potato is the closest in sweetness and texture, pumpkin is earthier.
• Pecans (1/2 cup toasted): chopped walnuts, sliced almonds, or toasted sunflower seeds for a nut free swap. Toast them a few minutes in a dry pan to wake up the flavor.
• Pure maple syrup (2 tbsp): honey, brown sugar dissolved in a tablespoon of warm water, or agave syrup. Honey adds a floral note, brown sugar makes the dressing richer.

Pro Tips

1. Massage the kale longer than usual, like 2 to 3 minutes, and use slightly warm dressing so it breaks down faster. Dont stop the moment it darkens, keep going till the leaves are actually soft not just limp, that way it wont be bitter or chewy.

2. Give the squash room to breathe on the pan, dont crowd it. Single layer, flip once only, and roast hot so you get deep caramelized edges. If you want extra sweet browning toss the cubes with a tiny splash of maple or a sprinkle of brown sugar before roasting.

3. Toast the pecans right before serving so they stay crunchy. Warm them in a dry skillet till fragrant, then toss in a pinch of salt and a drizzle of maple at the end if you like a glazed note, spread them out to cool so they dont steam and go soft.

4. Keep the apple crisp and the onion mellow: slice the apple thin and toss with a little lemon juice or a tablespoon of dressing so it wont brown or make the salad soggy. For the onion, soak the slices in cold water for 5 to 10 minutes to take the bite off, then drain really well before adding.