Roasted winter squash, pomegranate seeds and toasted pecans layered over massaged kale, dressed with a light maple-balsamic vinaigrette—this harvest salad is anything but boring. Massaging raw kale with a little olive oil for a minute or two softens the leaves and reduces bitterness, giving the salad a tender, pleasant texture.
Harvest Kale Salad with Roasted Winter Squash
This is a favorite fall and winter salad that pairs well with soups and hearty mains. If you enjoy seasonal recipes, similar dishes to try include Red Lentil Soup with Spinach, Instant Pot Chicken Taco Chili, and Beef and Mushroom Ragu Stuffed Spaghetti Squash.
Any firm winter squash will work for this salad. Acorn squash is used here, but butternut, kabocha or delicata can be substituted depending on what’s available. The squash is roasted with a light spray of olive oil, a pinch of cinnamon and kosher salt to enhance its natural sweetness. The maple-balsamic dressing is kept light to complement, not overpower, the roasted squash and crunchy pecans.
I adapted this recipe from Lexi’s Clean Kitchen cookbook, simplifying the dressing slightly for a lighter finish. The result is a balanced salad with roasted sweetness, bright pomegranate pop, nutty crunch and a silky, tangy dressing.
More Winter Recipes I Love:
- Whole Roasted Baby Cauliflower
- Swedish Meatballs
- Cauliflower Mac and Cheese
- Stuffed Cabbage Casserole
- Homemade French Onion Soup
Recipe: Harvest Kale Salad with Roasted Winter Squash
Summary: Roasted winter squash, pomegranate seeds and toasted pecans on massaged kale with a light maple-balsamic dressing. Tender, flavorful and perfect for fall and winter meals.
Total Time: 50 mins
Yield: 2 servings
Serving Size: 1 salad
Ingredients
For the Salad
- 1 acorn squash (or other winter squash)
- Olive oil spray or a light drizzle of olive oil for roasting
- Kosher salt, to taste
- Pinch of cinnamon
- 4 cups thinly sliced kale (Lacinato or curly, stems removed)
- 1/2 tablespoon olive oil (for massaging the kale)
- 1/4 cup pecans, toasted
- 3 tablespoons pomegranate seeds
Maple Balsamic Dressing
- 1 teaspoon olive oil
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard (use a compliant brand for Whole30)
- 1 teaspoon pure maple syrup (omit for Whole30 and add a touch more olive oil)
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the squash in half lengthwise and scoop out the seeds. Cut the squash into 1/2-inch slices and arrange on a baking sheet. Lightly spray or brush with olive oil, then season with kosher salt and a pinch of cinnamon.
- Roast the squash for about 40 minutes, turning once halfway through, until tender when pierced with a fork. Remove from oven and set aside to cool slightly.
- While the squash roasts, place the sliced kale in a large bowl and massage it with 1/2 tablespoon olive oil for 1–2 minutes until the leaves soften and become glossy.
- In a small sauté pan over medium-low heat, toast the pecans for about 5 minutes, tossing frequently to prevent burning. Remove from heat and let cool.
- Whisk together the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, maple syrup and a pinch of salt) until emulsified. Adjust seasoning to taste.
- Toss the massaged kale with the dressing until evenly coated.
- To assemble, divide the dressed kale between two bowls. Top each portion with roasted squash, pomegranate seeds and toasted pecans. Serve immediately.
Notes
Adapted from Lexi’s Clean Kitchen cookbook. For a Whole30 version, omit the maple syrup and increase the olive oil slightly to maintain balance in the dressing. Any winter squash variety will work—adjust roasting time as needed for larger or denser squash.
Nutrition (per serving)
Calories: 329 kcal; Carbohydrates: 45 g; Protein: 8 g; Fat: 16.5 g; Saturated Fat: 1.8 g; Sodium: 98 mg; Fiber: 11 g; Sugar: 8 g
Tips, Variations and Serving Suggestions
– To speed prep, roast the squash ahead of time and store it in the refrigerator for up to 3 days; rewarm briefly before serving or serve at room temperature.
– Swap toasted walnuts or almonds for pecans if preferred. For extra crunch, toss in roasted pepitas (pumpkin seeds).
– Add a crumble of goat cheese or feta for a creamy, tangy contrast (omit for dairy-free versions).
– Serve this salad as a hearty side to roasted chicken, grilled fish or a warm grain bowl for a complete autumn meal.
