Name: Roasted Acorn Squash and Kale Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 1/2 teaspoons Dijon mustard; 1/4 cup olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 acorn squash, halved, seeds removed, and sliced into 1/2 inch thick slices; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon paprika; 6 cups chopped kale; 1 cup shredded carrot; 1 cup shredded red cabbage; 1/2 cup currants; 1/2 cup sunflower seeds (plus extra for garnish); 1/2 cup crumbled feta cheese

If you’ve been searching for that perfect blend of cozy fall flavors with a fresh, healthy twist, you’re going to absolutely love my Roasted Acorn Squash and Kale Salad Recipe. This salad combines tender roasted acorn squash with hearty kale and a vibrant maple vinaigrette, creating a dish that’s both comforting and bright. I first came across this combo on a chilly autumn afternoon, and since then, it’s found a permanent spot in my rotation – it’s just that good!

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Why You’ll Love This Recipe

Perfect Fall Flavors: Roasting the acorn squash brings out its natural sweetness that pairs beautifully with tangy kale.
Nutritious & Satisfying: This salad packs fiber, vitamins, and protein from kale, seeds, and feta cheese, making it a wholesome meal.
Versatile & Easy: Great for holiday gatherings or a quick weeknight dinner, it’s a crowd-pleaser everyone can enjoy.
Balanced Textures: The crunchy seeds and fresh veggies contrast with soft roasted squash for a delightful bite every time.

This image shows a white oval plate filled with a fresh salad on a white marbled surface. The bottom layer is bright green kale leaves that look fresh and curly. On top of the kale, there are thin orange carrot strips scattered around. Large pieces of roasted acorn squash with a golden-orange color and dark green edges are placed evenly on top. Small white crumbles of cheese are sprinkled all over the salad. There are also small brown sunflower seeds spread across the plate. Near the salad, a copper spoon is partly visible. The picture is close-up, clear, and bright, showing all textures and colors well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here work harmoniously to create a salad that’s both sweet and savory, light yet filling. When shopping, look for a firm acorn squash with deep green skin and no soft spots—it’ll roast up perfectly every time.

Apple cider vinegar: Adds a bright tang that balances the sweetness of the maple syrup.
Maple syrup: Gives a natural sweetness and depth to the dressing.
Dijon mustard: Helps to emulsify the vinaigrette and adds a subtle kick.
Olive oil: Use quality extra virgin olive oil for the dressing and roasting for the best flavor.
Kosher salt: Essential for seasoning throughout to bring out all the flavors.
Freshly ground black pepper: Adds a little heat and balances the sweet and savory elements.
Acorn squash: The star of the salad—roasted to tender perfection with paprika for a smoky hint.
Paprika: Gives a gentle smoky depth that elevates the roasted squash.
Chopped kale: Use fresh curly or lacinato kale, well washed and stems removed for the best texture.
Shredded carrot: Adds sweetness and crunch to complement the kale.
Shredded red cabbage: Brings color and a vibrant crunch.
Currants: Tiny bursts of sweetness that contrast beautifully with the savory notes.
Sunflower seeds: Provide crunch and a nutty flavor; reserve some for garnish.
Crumbled feta cheese: A tangy finish that melts into the salad’s flavors perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this salad depending on the season or what’s in my pantry. Feel free to make it your own—you’ll find it’s a versatile base perfect for customization!

Switch the Cheese: I’ve swapped feta for goat cheese for a creamier texture, and it’s just as delicious.
Add Protein: When I want this salad for a heartier meal, I toss in some grilled chicken or chickpeas.
Mix up the Nuts and Seeds: Try walnuts or pumpkin seeds instead of sunflower seeds for a different crunch.
Seasonal Fruits: In winter, pomegranate seeds add a festive pop, while in fall, dried cranberries work just as well.

How to Make Roasted Acorn Squash and Kale Salad Recipe

Step 1: Roast Your Acorn Squash to Sweet Perfection

Preheat your oven to 400°F (200°C). Slice your acorn squash into about ½-inch thick slices—this thickness ensures they roast through evenly without drying out. Toss the slices with olive oil, kosher salt, freshly ground black pepper, and paprika. Lay them out in a single layer on a baking sheet. Roast for about 35-40 minutes, flipping halfway, until the squash is tender and caramelized at the edges. You’ll know it’s ready when a fork slides in easily and the edges have that gorgeous golden-brown hue. Trust me, this roasting step brings out all the natural sweetness and depth in the squash, which makes this salad so irresistible.

Step 2: Prepare the Maple Vinaigrette

While the squash roasts, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl. The Dijon mustard helps emulsify the dressing, so it clings nicely to the kale and veggies. Taste and adjust the seasoning—you want a nice balance between sweet, tangy, and a bit of mustard bite.

Step 3: Massage the Kale and Toss the Salad

Place your chopped kale in a large bowl and drizzle a little of your maple vinaigrette over it. Then, massaging the kale with your hands for about 2-3 minutes softens the tough leaves and helps the flavors absorb better—this is a game-changer! Add shredded carrot, red cabbage, currants, and sunflower seeds to the bowl. Once the squash is done roasting and slightly cooled, gently fold it into the salad along with the rest of your vinaigrette. Finish with a generous sprinkle of crumbled feta and a few extra sunflower seeds on top for crunch and eye appeal.

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Pro Tips for Making Roasted Acorn Squash and Kale Salad Recipe

Roast Squash Evenly: Cut slices uniformly for even cooking and toss halfway through roasting for caramelization on both sides.
Massage Kale Well: Don’t skip massaging the kale—it tenderizes the leaves and reduces bitterness.
Taste the Vinaigrette: Adjust acidity and sweetness before dressing the salad to fit your palate perfectly.
Add Seeds Last: Add sunflower seeds just before serving to keep their crumbly crunch.

How to Serve Roasted Acorn Squash and Kale Salad Recipe

The dish shows a white oval plate filled with a layered salad. The bottom layer is made of dark green curly kale leaves, with small bits of shredded purple cabbage and orange carrot mixed in, giving a mix of colors and texture. On top, there are several thick, roasted orange squash slices with darker brown edges. Scattered over the salad are small white crumbles of cheese, dark tiny dried fruits, and light beige sunflower seeds. The plate sits on a white marbled surface, with copper-colored salad servers placed to the left and a torn piece of bread on a wooden board in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with a sprinkle of extra sunflower seeds and some fresh cracked black pepper for texture and a little bite. Sometimes I add a few thin lemon zest strips for an extra fresh note that really brightens the whole salad. A little drizzle of good quality olive oil right before serving is another must for me—it adds that silky finish that your guests will appreciate.

Side Dishes

This salad serves beautifully alongside roast chicken or baked salmon for an easy weekday dinner. I’ve also paired it with warm quinoa or wild rice bowls to make it a complete vegetarian meal. When hosting, I love serving it with crusty bread and a light white wine for a perfect fall supper.

Creative Ways to Present

For special occasions, I’ve served this salad in individual bowls topped with a colorful medley of edible flowers and tiny apple slices. It also looks great layered in a large glass trifle bowl for a festive holiday table, showing off all the vibrant colors. Trust me, presentation places this salad into a whole new level of wow factor!

Make Ahead and Storage

Storing Leftovers

After making this salad, I store leftovers in an airtight container in the fridge for up to 3 days. Keep the sunflower seeds separate until you’re ready to serve again to preserve their crunch. The flavors mellow and deepen overnight, so it often tastes even better the next day!

Freezing

I don’t recommend freezing this salad because kale and fresh veggies tend to get soggy after thawing, and the texture of roasted squash can change. However, you can freeze the roasted squash slices separately, then thaw and add fresh kale and other salad components when ready to enjoy.

Reheating

If you want to reheat the roasted squash, I like to pop it in a 350°F oven for 5-7 minutes to warm it up without turning mushy. Then toss it back with the fresh kale and dressing. This way, you keep the salad bright but enjoy the cozy, roasted flavor warm.

FAQs

Can I use other types of squash in this salad?

Absolutely! Butternut or delicata squash both work well roasted and provide a similar sweet, nutty flavor. Just adjust roasting time based on the thickness of your slices.
How do I make this salad vegan?

To keep it vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative. The salad still shines with all the other flavors and textures.
Can I prepare parts of this salad in advance?

You can roast the acorn squash up to 2 days ahead and store it refrigerated. The vinaigrette can be whisked together early too. Just combine everything and dress the kale right before serving to keep it fresh.
What’s the best way to wash and prep kale for this salad?

Wash kale leaves thoroughly in cold water to remove grit. Remove the tough stems by folding each leaf and slicing close to the stem, then chop into bite-sized pieces. Massaging the kale with dressing will soften it nicely.

Final Thoughts

My Roasted Acorn Squash and Kale Salad Recipe is one of those dishes that always feels like a special treat but is surprisingly easy to make. It’s packed with vibrant flavors and textures that keep you coming back for more. Whether you’re serving it at a holiday party or enjoying it as a nourishing weekday meal, this salad brings a little joy and warmth to the table. Give it a try—you’ll genuinely enjoy the balance of sweet, savory, and fresh all in one bowl, and so will anyone lucky enough to share it with you!