Autumn Kale Salad with Maple Balsamic Vinaigrette

Created on August 9th, 2025 at 04:29 pm

Autumn Kale Salad

Crisp kale, sweet roasted squash, juicy apples, and crunchy pecans — this salad tastes like fall in every bite 🍁. Drizzled with a silky maple balsamic vinaigrette, it’s the ultimate cozy-yet-fresh dish for your autumn table.

⏱️ Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

---

📝 Ingredients

For the Kale:

• 1 medium bunch curly kale, washed and stems removed
• 1 pinch sea salt

For the Roasted Squash:

• 1 medium delicata squash (or sub butternut squash)
• 1 tbsp olive oil
• Sea salt, to taste
• Black pepper, to taste

For the Salad Toppings:

• 1 cup pecan halves
• ¾ cup cooked brown lentils
• 1 large apple, diced
• ½ cup raisins

For the Maple Balsamic Dressing:

• 1 batch maple balsamic dressing (see below)

---

👩‍🍳 Step-by-Step Instructions

1️⃣ Massage the Kale:
Add the kale (with stems removed) to a large salad bowl. Sprinkle with sea salt and massage for 2–3 minutes until the leaves darken and soften. Set aside.

2️⃣ Roast the Squash:
Preheat oven to 400°F (200°C). Wash the squash, slice lengthwise, and remove seeds. Cut into half-moons, toss with olive oil, salt, and pepper. Arrange on a greased baking sheet. Bake for 10 minutes, flip, and bake another 10–15 minutes until golden brown. Cool slightly.

3️⃣ Make the Dressing:
In a mason jar, combine all dressing ingredients. Seal and shake until well combined.

4️⃣ Assemble the Salad:
Toss the kale with half of the dressing. Add roasted squash, pecans, lentils, diced apple, and raisins. Drizzle with remaining dressing and toss gently.

✨ Tip: Serve immediately for a fresh crunch, or let it sit for 10 minutes for the flavors to meld beautifully.

---

💡 Pro Tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days (dressing stored separately lasts 1 week).
• Substitutions: Swap pecans for walnuts or pumpkin seeds for a nut-free version.
• Meal Prep: Roast the squash and make the dressing ahead to save time.
• Serving Idea: Pair with crusty bread or a creamy soup for a complete fall dinner.

---

📊 Nutrition Info (per serving):

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	10g	45g	20g	8g	18g

Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation. Consult a nutritionist for exact values.