Autumn Kale Salad with Maple Vinaigrette for Cozy Nights

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Autumn Kale Salad with Maple Balsamic Vinaigrette brings a burst of fall flavors directly to your table. This deliciously nourishing salad is filled with roasted butternut squash, crunchy pecans, and sweet dried cranberries, all drizzled with a rich vinaigrette. It’s a perfect dish for Thanksgiving, cozy dinners, or meal prep, as it’s naturally gluten-free and packed with seasonal ingredients that embody the spirit of fall.

Why You’ll Love This Autumn Kale Salad with

This salad is not just visually appealing; it’s a feast for the senses! Here are a few reasons you’ll adore it:

It combines the earthiness of kale with the sweetness of roasted butternut squash.
Each bite is a crunch of pecans and tartness from cranberries, making it a Seasonal Kale Salad with delightful textures.
Quick to prepare, it’s a Quick Autumn Kale Salad preparation that can be ready in under 45 minutes.
Perfect for any gathering, it serves beautifully as a part of your Thanksgiving table.
It’s a Nutritious Kale Salad for Fall, packed with vitamins and minerals.
Goes well with various dressings, making it easy to customize to your taste.

Ingredients for Autumn Kale Salad with

Gather these items:

1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
1 tablespoon olive oil
Salt and pepper, to taste
6 cups chopped kale, stems removed (approx. 120g)
1 tablespoon olive oil (for massaging kale)
1/2 cup chopped pecans (60g)
1/2 cup dried cranberries (60g)
1/3 cup crumbled goat cheese (optional, 50g)
1/4 cup olive oil (60ml)
2 tablespoons balsamic vinegar (30ml)
1 tablespoon pure maple syrup (15ml)
1 teaspoon Dijon mustard
Salt and pepper, to taste

How to Make Autumn Kale Salad with Step-by-Step

Step 1: Set oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Remove stems, chop leaves, and place in a bowl. Drizzle with olive oil and massage for 2 minutes until softened.
Step 3: Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Step 4: In a large bowl, combine massaged kale, roasted squash, pecans, cranberries, and goat cheese. Pour vinaigrette over and toss gently.
Step 5: Garnish with extra cranberries and pecans for a beautiful presentation.

Pro Tips for the Best Autumn Kale Salad with

Keep these in mind:

This salad is naturally gluten-free.
Perfect for Thanksgiving or cozy dinners.
Good for meal prep; store in the fridge for up to 3 days.
For extra flavor, add roasted sweet potatoes or apples.

Best Ways to Serve Autumn Kale Salad with

This salad pairs wonderfully with:

A warm protein like grilled chicken or roasted turkey for a complete meal.
As a side dish alongside your favorite soup, especially during the fall.
It can also stand alone as a filling lunch option.

How to Store and Reheat Autumn Kale Salad with

After preparing, you can store this salad in an airtight container in the refrigerator. It’s recommended to add the dressing just before serving to keep the kale fresh and crunchy. This is an ideal Harvest Kale Salad with for meal prep, lasting up to three days.

Frequently Asked Questions About Autumn Kale Salad with

What’s the secret to perfect Autumn Kale Salad with?

The secret to a perfect Kale Salad with Autumn Ingredients lies in massaging the kale. This process helps to break down its fibrous texture, making it more palatable and enhancing its flavor.

Can I make Autumn Kale Salad with ahead of time?

Yes, you can prepare the components of your Warm Autumn Kale Salad Recipe in advance. Just keep the dressing separate until you’re ready to serve to maintain freshness.

How do I avoid common mistakes with Autumn Kale Salad with?

To avoid common mistakes, ensure you thoroughly wash and dry the kale before massaging it. Also, don’t skip the step of roasting the squash—this adds depth to your salad.

Variations of Autumn Kale Salad with You Can Try

Here are some creative ideas for variations:

Add roasted Brussels sprouts for a Crunchy Autumn Kale Salad.
Incorporate quinoa for a boost of protein, making it a filling meal.
Experiment with different nuts like walnuts or almonds for unique flavors.
For a vegan option, swap goat cheese with hummus or avocado.

Autumn Kale Salad with Maple Vinaigrette for Cozy Nights - Autumn Kale Salad with - main visual representation

For more delicious recipes, check out our Creamy Stuffed Banana Pepper Soup or Roasted Butternut Squash Recipe.

Autumn Kale Salad with Maple Vinaigrette for Cozy Nights - Autumn Kale Salad with - additional detail

For more seasonal inspiration, try our Pumpkin Cookies with Cinnamon Frosting and Vegetable Mei Fun Recipe.