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Quick Harvest Kale Salad with Roasted Squash

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A hearty and delicious kale salad featuring massaged kale, caramelized roasted butternut squash, dried cranberries, toasted pumpkin seeds, and a tangy lemon maple dressing. Perfect for a quick weeknight dinner or a crowd-pleasing side dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into ½-inch pieces
  • 2 tablespoons olive oil (for roasting squash)
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves torn into bite-sized pieces
  • ½ cup dried cranberries
  • ⅓ cup pumpkin seeds (pepitas), toasted
  • ¼ cup shaved Parmesan cheese (optional)
  • ¼ cup extra-virgin olive oil (for dressing)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 small garlic clove, minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  3. Toss the squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 20-25 minutes, flipping halfway through, until golden brown and fork-tender. Set aside to cool slightly.
  5. While the squash roasts, massage the kale: Place torn kale leaves in a large bowl. Drizzle with about 1 tablespoon olive oil and a pinch of salt. Use your hands to squeeze and rub the leaves for 2-3 minutes until they turn darker green and soften.
  6. Make the dressing: In a small jar or bowl, combine ¼ cup extra-virgin olive oil, lemon juice, maple syrup, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and minced garlic (if using). Shake or whisk until well combined.
  7. Assemble the salad: Pour about half the dressing over the massaged kale and toss well. Add the roasted squash (cooled for at least 5 minutes), dried cranberries, toasted pumpkin seeds, and shaved Parmesan. Drizzle with remaining dressing and toss gently.
  8. Let the salad rest for 5 minutes to allow flavors to meld. Give one final toss and serve.

Notes

Don’t skip massaging the kale—it transforms the texture. For a vegan version, omit Parmesan or use a vegan alternative. The dressing can be made up to a week ahead and stored in the fridge. Leftovers keep for up to 2 days in the refrigerator, but the kale will soften further.

Nutrition

Keywords: kale salad, roasted squash, harvest salad, fall salad, quick salad, healthy salad, vegetarian, gluten-free

Find it online: https://twinkletaste.com/quick-harvest-kale-salad-with-roasted-squash-recipe/