Maple-Roasted Butternut Squash and Kale Salad

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender roasted squash and kale tossed in a vibrant maple-dijon vinaigrette with toasted pecans for a sweet-savory side that complements any Thanksgiving feast. This American-inspired Thanksgiving recipe (vegetarian), ready in about 45 minutes, pairs butternut squash, olive oil, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups butternut squash
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 4 cups kale
• 1/4 cup dried cranberries
• 1/4 cup pecans
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed butternut squash with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt on a baking sheet.
2. Step 2: Roast for 25 minutes until edges are golden and tender, flipping halfway through.
3. Step 3: While squash roasts, whisk 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1/4 cup olive oil, and a pinch of salt in a small bowl to make dressing.
4. Step 4: Remove squash from oven and let cool slightly. In a large bowl, combine roasted squash, 4 cups chopped kale, 1/4 cup dried cranberries, and 1/4 cup chopped pecans.
5. Step 5: Drizzle with dressing and toss until evenly coated, ensuring kale is tender but still vibrant.