Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple
+5 photos

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple

6 servings
This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.

Ingredients

  • butternut squash

    peeled, seeded, quartered, and cut into 1/2-inch pieces

    2 ½ lb
  • extra-virgin olive oil

    divided

    ½ c
  • kosher salt and freshly ground black pepper
  • bunch lacinato or curly kale

    about 8 ounces; 250 grams

    1 large
  • ground cinnamon
    ¼ tsp
  • paprika
    ½ tsp
  • ground nutmeg
    ¼ tsp
  • ground cloves
  • cayenne pepper
  • light brown sugar
    1 tbsp
  • pecans

    about 8 ounces; 250 grams

    1 ½ c
  • shallot

    finely minced, about 2 tablespoons; 20 grams

    1 small
  • maple syrup
    2 tbsp
  • whole grain mustard
    1 tbsp
  • sherry vinegar
    1 tbsp
  • dried cranberries or cherries

    about 6 ounces; 200 grams

    1 c

Directions

  1. 1

    Adjust oven rack to center position and preheat oven to 400°F (200°C). Toss squash pieces with 2 tablespoons (30 ml) olive oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until squash is tender throughout and well-browned around the edges, 45 minutes to 1 hour. Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove squash from foil using a thin metal spatula and transfer to a large bowl. Set aside.

    Step 1
  2. 2

    Meanwhile, pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems. Drizzle with 1 tablespoon (15 ml) olive oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 10 minutes. Remove from oven and transfer to bowl with squash.

    Step 2
  3. 3

    Combine cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar in a large bowl. Add nuts and 1 tablespoon olive oil (15 ml), season with salt and pepper, and toss to coat. Transfer to a rimmed baking sheet and bake until toasted, about 5 minutes. Remove from oven, allow to cool slightly, then add to bowl with squash and kale.

    Step 3
  4. 4

    In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.

    Step 4
  5. 5

    Add cranberries to bowl with squash, kale, and nuts. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.

    Step 5
Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple
+5

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple

4.7(6)100 min6 servings664 cal

Similar Recipes

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans - Brussels sprout and sweet potatoes are roasted together with cranberries, pecans, and a maple balsamic glaze, getting crispy and carmelized.  This makes for a wonderful Thanksgiving side dish or for other holidays and celebrations throughout the fall and winter!

45 minutes8 servings
Roasted Kale Tahini

Roasted Kale Tahini

This roasted kale proves that a little salt, heat, and a lemony tahini drizzle can transform a humble green into a star side dish.

20 minutes8 servings90 kcal
Brown Sugar Delicata Squash Recipe

Brown Sugar Delicata Squash Recipe

This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon - the very best way to do winter squash!

35 minutes207 kcal
Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad

Tender roasted butternut squash paired with fluffy quinoa, walnuts, pomegranate arils and rocket, drizzled with a maple dijon dressing. This salad is perfect for the get-togethers or to meal prep for healthy lunches throughout the week.

57 minutes6 servings405 kcal
Stuffed Acorn Squash with Sausage

Stuffed Acorn Squash with Sausage

Tender stuffed acorn squash halves roasted with a meaty filling of sausage, mushrooms, and Parmesan for an easy, cheesy, and delicious fall side.

120 minutes4 servings523 kcal
Roasted Beet Kale Salad

Roasted Beet Kale Salad

65 minutes300 kcal
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.  It is one of the best holiday side dishes you'll ever try!    This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

40 minutes6 servings
Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

This roasted acorn squash recipe is tossed in the most delicious parmesan herb seasoning. Perfect for a Christmas or Thanksgiving side dish recipe! Watch the video below to see how I make it in my kitchen.

30 minutes210 kcal

Ratings & Reviews

0.0/ 5
Exceptional

Based on 6 ratings

seriouseats.com
4.7(6 reviews)
View original recipe

Rating Breakdown

About this Recipe

Looking for the perfect Thanksgiving side dish that minimizes last-minute stress? This Make-Ahead Roasted Squash and Kale Salad with Spiced Nuts, Cranberries, and Maple is your elegant solution, bringing together seasonal flavors into a harmonious, impressive addition to any holiday table.

What makes this salad truly shine is its thoughtful composition and make-ahead convenience. You'll find that roasted butternut squash becomes wonderfully sweet and tender, complementing the earthy, slightly bitter notes of roasted kale. The star, however, might just be the warmly spiced pecans, adding a crucial crunch and aromatic depth that elevates this from a simple side to a memorable dish. The maple-sherry vinaigrette ties it all together beautifully.

Prepare for a delightful interplay of textures and tastes. You'll savor the tender, caramelized sweetness of the butternut squash alongside the hearty, satisfying bite of roasted kale. Each forkful offers a welcome crunch from the spiced pecans, balanced by the chewy burst of dried cranberries. The dressing, brightened by sherry vinegar and subtly sweetened with maple syrup, coats every ingredient, creating a balanced, subtly tangy, and savory-sweet experience that truly sings of autumn.

This recipe is incredibly adaptable. Don't have pecans on hand? Walnuts or even almonds would make a suitable substitution for the spiced nut mix, absorbing those warm spices beautifully. If dried cranberries aren't your preference, dried cherries are an excellent alternative, providing a similar tart-sweet chewiness that works wonderfully with the other components.

This robust salad is designed to be the star side dish, especially at holiday gatherings like Thanksgiving. Serve it at room temperature alongside your favorite roasted meats, like turkey or pork, or as a substantial vegetarian option for a festive meal. Its vibrant colors make for a beautiful presentation on any buffet.

Frequently Asked Questions