Autumn Kale Salad with Maple Balsamic Vinaigrette

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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.