Kale Butternut Squash Salad with Maple Miso Dressing
If you’re looking for a salad that’s anything but boring, this Kale Butternut Squash Salad with Maple Miso Dressing is about to become a new favorite! Packed with cozy roasted butternut squash, hearty kale, juicy pomegranate seeds, crunchy pumpkin seeds, and creamy dairy-free feta, every bite is a delicious combination of sweet, savory, tangy, and crunchy.
The real star of the show is the maple miso dressing. Made with a delicious balance of sweet maple syrup, savory miso, and a little tang, it brings all the flavors together and makes this salad truly irresistible. It’s the perfect salad for fall and winter, whether you’re serving it as a nourishing lunch, an easy weeknight side, or a beautiful addition to your holiday table. It’s wholesome, full of seasonal ingredients, and so satisfying!
Why you will love this salad
- Packed with seasonal ingredients: Roasted butternut squash, fresh kale, and juicy pomegranate seeds make this the ultimate fall and winter salad.
- The perfect balance of flavors: Sweet roasted squash, tangy pomegranate, savory miso, and creamy dairy-free feta come together in every bite.
- An irresistible homemade dressing: The maple miso dressing is sweet, savory, slightly tangy, and so flavorful. You’ll want to put it on everything!
- A variety of delicious textures: Between the tender roasted squash, hearty kale, crunchy pumpkin seeds, juicy pomegranate arils, and creamy feta, every bite is interesting and satisfying.
- Naturally dairy-free: This salad uses dairy-free feta, making it a delicious option for anyone avoiding dairy.
- Easy to make ahead: Roast the squash, prepare the dressing, and prep your toppings ahead of time for easy assembly when you’re ready to serve.
- Perfect for the holidays: Its beautiful colors and seasonal flavors make it a gorgeous addition to Thanksgiving, Christmas, or any fall and winter gathering.
- Nourishing and satisfying: Made with wholesome, nutrient-rich ingredients, this salad is hearty enough to enjoy as a meal but also makes a wonderful side dish.
Ingredients you will need
Kale – The hearty base of this salad! Kale holds up well to the dressing and provides a fresh, earthy flavor. I recommend using curly kale or lacinato kale, with the stems removed and leaves chopped into bite-sized pieces.
Butternut Squash – Adds natural sweetness and a delicious, tender texture to the salad. When roasted with a little avocado oil and cinnamon, the squash becomes beautifully caramelized and adds the perfect cozy fall flavor.
Pomegranate Seeds – These little bursts of sweetness and tartness add a beautiful pop of color and freshness. They also provide a juicy contrast to the roasted squash and crunchy pumpkin seeds.
Dairy Free Feta Cheese – Adds a creamy, tangy, and slightly salty element that balances the sweetness of the squash and maple dressing. Use your favorite store-bought dairy-free feta.
Pumpkin Seeds – Also known as pepitas, these add a delicious crunch and nutty flavor. I love using roasted and salted pumpkin seeds for extra flavor and texture.
Avocado Oil – A great neutral oil for roasting the butternut squash. It helps the squash caramelize while allowing the other flavors to shine.
Maple Syrup – Brings natural sweetness to the dressing and balances the salty, savory flavor of the miso. I recommend using pure maple syrup for the best flavor.
Cinnamon – Adds a warm, cozy flavor to the roasted butternut squash. It pairs beautifully with the maple syrup and brings out the squash’s natural sweetness.
Miso – The secret ingredient in the dressing! Miso adds a delicious savory, salty, and umami flavor that makes the maple dressing extra flavorful. White miso is a great choice for its mild, slightly sweet taste.
Rice Vinegar – Adds a light, tangy acidity to the dressing that balances the sweetness of the maple syrup and richness of the other ingredients.
Coconut Aminos – Adds a savory, slightly sweet flavor to the dressing. It’s a great alternative to soy sauce and helps create that delicious sweet and salty balance.
Ginger – Fresh ginger adds a little warmth and zing to the maple miso dressing. It brightens everything up and complements the other flavors beautifully.
Garlic – Adds a savory depth of flavor to the dressing and pairs perfectly with the ginger and miso. Freshly minced garlic works best!
How to make the Kale Butternut Squash Salad with Maple Miso Dressing
Prepare the Butternut Squash
First, carefully peel and de-seed the butternut squash, then cut it into small, bite-sized cubes. Add the cubed butternut squash to a large bowl and toss with the avocado oil, maple syrup, and cinnamon until evenly coated. Spread the squash in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, or until fork-tender, stirring halfway through to ensure even roasting. Once the butternut squash is finished roasting, remove it from the oven and set aside to cool for a few minutes.
Chop and Massage the Kale
While the squash is roasting, wash and carefully chop the kale into small, bite-sized pieces. Depending on the size of your kale bunch, you should have approximately 6–8 cups. Add the chopped kale to a large salad bowl and drizzle with a little avocado oil. Use your hands to gently massage the kale until it softens. Add the roasted butternut squash, pomegranate seeds, pumpkin seeds, and dairy-free feta.
Make the Maple Miso Dressing
Prepare the maple miso dressing by adding all the dressing ingredients to a small blender or food processor. Blend until smooth, creamy, and well combined. Then, drizzle the maple miso dressing over the salad and toss until all the ingredients are evenly coated. Serve immediately and enjoy!
Tips and Tricks
- Massage your kale – Don’t skip this step! Massaging the kale with a little avocado oil or a bit of the dressing helps soften the leaves, reduce their bitterness, and make them more tender. Use your hands to massage for 1–2 minutes until the kale starts to soften.
- Cut the butternut squash evenly – Try to cut your squash into similar-sized cubes so everything roasts evenly. Smaller cubes will cook faster and develop more caramelized edges.
- Toast your pumpkin seeds – For even more flavor, lightly toast your pumpkin seeds in a dry skillet over medium heat for a few minutes. This brings out their natural nutty flavor and adds extra crunch.
- Make the dressing ahead of time – The maple miso dressing can be prepared a few days in advance and stored in an airtight container in the refrigerator. Give it a good shake or whisk before using.
- Adjust the dressing to taste – Everyone has different preferences! Add a little extra maple syrup if you prefer a sweeter dressing, more rice vinegar for tanginess, or a splash of water to thin it out.
- Let the squash cool slightly – Allow the roasted butternut squash to cool for a few minutes before adding it to the kale. This helps prevent the kale from wilting too much while still allowing the squash to be slightly warm.
- Add the toppings right before serving – For the best texture, wait to add the pumpkin seeds, pomegranate seeds, and dairy-free feta until just before serving. This keeps everything fresh and crunchy.
- Don’t overdress the salad – Start with a little dressing, toss everything together, and add more as needed. You want all the ingredients lightly coated without making the salad soggy.
- Make it a meal – Want to make this salad a little heartier? Add Grilled Chicken, crispy chickpeas, roasted tofu, or your favorite protein to turn it into a satisfying main dish.
Other recipe you will enjoy
Roasted Butternut Squash and Brussels Salad
Fig Balsamic Salad with Candied Pistachios and Prosciutto
Kale Butternut Squash Salad with Maple Miso Dressing
Equipment
- 1 Sheet pan
- 1 small blender or food processor
- Parchment paper
Ingredients
- 6-8 cup green kale chopped
- 1 medium sized butternut squash about 3 cups
- 1/2 cup pomegranate seeds
- 1/3 cup pumpkin seeds
- 1/2 cup dairy free feta crumbles
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
For the Maple Miso Dressing
- 1/2 cup avocado oil
- 1/4 cup rice vinegar
- 5 tbsp maple syrup
- 2 tsp Miso Master’s Red Miso
- 2 tbsp coconut aminos
- 1 tsp grated ginger
- 2 garlic cloves
Instructions
- Carefully peel and de-seed the butternut squash, then cut it into small, bite-sized cubes.
- Add the cubed butternut squash to a large bowl and toss with the avocado oil, maple syrup, and cinnamon until evenly coated. Spread the squash in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, or until fork-tender, stirring halfway through to ensure even roasting.
- Once the butternut squash is finished roasting, remove it from the oven and set aside to cool for a few minutes.
- While the squash is roasting, wash and carefully chop the kale into small, bite-sized pieces. Depending on the size of your kale bunch, you should have approximately 6–8 cups.
- Add the chopped kale to a large salad bowl and drizzle with a little avocado oil. Use your hands to gently massage the kale until it softens. Add the roasted butternut squash, pomegranate seeds, pumpkin seeds, and dairy-free feta.
- Prepare the maple miso dressing by adding all the dressing ingredients to a small blender or food processor. Blend until smooth, creamy, and well combined.
- Drizzle the maple miso dressing over the salad and toss until all the ingredients are evenly coated.
- Serve immediately and enjoy!
Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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