Maple-Roasted Butternut Squash and Kale Salad with Pecans

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Warm roasted squash and kale tossed in maple vinaigrette, topped with toasted pecans and crumbled goat cheese. This American-inspired salad recipe (vegan option), ready in about 45 minutes, pairs butternut squash, kale, maple syrup into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 315 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, cubed 1/2-inch butternut squash
• 3 cups, stems removed, chopped kale
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 cup, toasted pecans
• 2 oz, crumbled goat cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, maple syrup, salt, and pepper. Roast 25-30 minutes until caramelized and tender, stirring once halfway.
2. Step 2: Whisk apple cider vinegar, remaining 1 tbsp olive oil, salt, and pepper in a small bowl to make dressing.
3. Step 3: Massage kale with 1 tsp dressing for 2 minutes until softened. Add roasted squash and toss gently.
4. Step 4: Divide kale mixture among plates, top with pecans and goat cheese. Drizzle with remaining dressing just before serving.