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Wholesome Autumn Harvest Salad with Easy Maple Vinaigrette

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A hearty autumn salad featuring roasted butternut squash, chickpeas, kale, dried cranberries, pecans, and feta cheese, all tossed in a simple maple vinaigrette. This forgiving recipe is perfect for meal prep and adapts easily to whatever ingredients you have on hand.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 large bunch kale, stems removed and leaves torn into bite-sized pieces
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil (for roasting)
  • ½ teaspoon salt (for roasting)
  • ¼ teaspoon black pepper (for roasting)
  • 1 teaspoon olive oil (for massaging kale)
  • Pinch of salt (for massaging kale)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon salt (for dressing)
  • ¼ teaspoon black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  3. Spread the cubed squash and drained chickpeas on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, and toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly browned at the edges.
  4. While the squash roasts, make the vinaigrette: In a small jar with a tight-fitting lid, combine the maple syrup, apple cider vinegar, extra virgin olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Shake vigorously for about 30 seconds until well combined. Set aside.
  5. Massage the kale: Place the torn kale leaves in a large bowl. Drizzle with about 1 teaspoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until the leaves darken and soften.
  6. Toast the pecans: In a small dry skillet over medium heat, add the chopped pecans. Stir constantly for 2-3 minutes until fragrant and lightly toasted. Watch carefully to prevent burning.
  7. Assemble the salad: Add the roasted squash and chickpeas (warm or at room temperature) to the bowl with the massaged kale. Add the dried cranberries, toasted pecans, and crumbled feta. Drizzle about half the vinaigrette over the top.
  8. Gently toss everything together until well combined. Add more dressing if needed. Serve immediately or let it sit for 10 minutes to let the flavors meld.

Notes

For meal prep, keep the dressing separate until ready to eat. The salad components will stay fresh for up to 4 days in the refrigerator. If you add hot squash directly to the kale, it will wilt the greens too much; let it cool for 5-10 minutes first. Double the dressing for extra to use throughout the week.

Nutrition

Keywords: autumn harvest salad, butternut squash salad, kale salad, maple vinaigrette, fall salad, roasted squash salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://daintydine.com/wholesome-autumn-harvest-salad-with-easy-maple-vinaigrette/