Maple-Roasted Butternut Squash and Kale Salad with Pecans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm roasted squash and kale tossed in maple vinaigrette, topped with toasted pecans and crumbled goat cheese. This american-inspired salads (vegan option) ready in about 45 minutes pairs cubed 1/2-inch butternut squash, stems removed, chopped 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 315 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Maple-Roasted Butternut Squash and Kale Salad with Pecans take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Roasted Butternut Squash and Kale Salad with Pecans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stems removed, chopped kale from drying out.

Can I substitute ingredients in Maple-Roasted Butternut Squash and Kale Salad with Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Roasted Butternut Squash and Kale Salad with Pecans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Maple-Roasted Butternut Squash and Kale Salad with Pecans vegan option?

Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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