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Autumn Butternut and Kale Salad with Maple Vinaigrette

Rated as 3.88 out of 5 Stars
25

"A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!"
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Ingredients

50 m servings 255
Original recipe yields 6 servings (6 cups)

Directions

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  1. Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
  2. Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.

Footnotes

  • Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf. To thinly slice kale, roll leaves together like a fat 'cigar', then slice thinly.

Nutrition Facts


Per Serving: 255 calories; 4.2 55.5 3.3 1 123 Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The recipe is missing an ingedient - it is a vinaigrette salad, but there is no vinegar in the recipe! I added 1 Tbsp of balsamic vinegar to the dresing recipe. I also added some sliced fresh ...

Most helpful critical review

I did not like this recipe. The butternut squash was too mushy, and the kale ended up being way to wilted for a good salad. It also had too much red onion. The vinaigrette was delicious.

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The recipe is missing an ingedient - it is a vinaigrette salad, but there is no vinegar in the recipe! I added 1 Tbsp of balsamic vinegar to the dresing recipe. I also added some sliced fresh ...

I did not like this recipe. The butternut squash was too mushy, and the kale ended up being way to wilted for a good salad. It also had too much red onion. The vinaigrette was delicious.

My husband and I loved this salad. I followed other reviewers' suggestions by decreasing the amount maple syrup and simply drizzling it over the squash (about 2 tbsp), doubling the dressing, an...

It was a favorite at our Thanksgiving table. I made some changes. I roasted the butternut squash with olive oil, salt, pepper and sautéed garlic. For the dressing I added fresh squeezed lemon, o...

Wonderful recipe! I Cooked squash 1st, cooled, put the rest together, heated just a bit onions, spices together with maple syrup, cut kale mixed pecans and squash...tossed with light warm syrup...

Loved this recipe. I left the maple syrup out, makes it low carb. Squash is sweet enough.

I have a confession to make...I have never had kale before making this recipe, and I loved it! We really enjoyed this salad. I did cut back the 1 cup of maple syrup down to just a drizzle (maybe...

I love kale and this recipe is filled with healthy, delicious ingredients, but this just didn't do it for me or my husband. I think maybe it was just too sweet. The kale would have benefitted ...