Roasted Squash and Kale Salad With Spiced Nuts
This vibrant salad is a celebration of textures and flavors—sweet roasted squash, earthy kale, crunchy spiced pecans, and bursts of tart cranberry, all tied together with a maple-mustard vinaigrette. It’s meal-prep magic that only gets better with time. Ideal for holidays, lunches, or a standout side.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6–8 1x
Ingredients
½ lbs butternut squash, peeled and diced
½ cup extra-virgin olive oil, divided
Kosher salt and black pepper
1 large bunch lacinato or curly kale
¼ tsp ground cinnamon
½ tsp paprika
¼ tsp ground nutmeg
Pinch of ground cloves
Pinch of cayenne pepper
1 tbsp light brown sugar
1½ cups pecans
1 small shallot, minced (about 2 tbsp)
2 tbsp maple syrup
1 tbsp whole grain mustard
1 tbsp sherry vinegar
1 cup dried cranberries or cherries
Instructions
Roast the Squash:
Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
Massage the Kale:
Remove stems and tear kale into bite-sized pieces. Massage with 1 tbsp olive oil and a pinch of salt until softened.
Make Spiced Pecans:
Mix cinnamon, paprika, nutmeg, cloves, cayenne, brown sugar, and salt. Toss pecans in 1 tbsp oil and coat with spice mix. Toast in a skillet over medium heat, stirring often, until fragrant (about 5–7 minutes). Cool.
Prepare Dressing:
Whisk shallot, maple syrup, mustard, vinegar, and remaining olive oil. Season with salt and pepper.
Assemble Salad:
Combine kale, roasted squash, spiced pecans, and cranberries in a large bowl. Toss with dressing just before serving.
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g