Butternut Squash and Kale Salad

Ingredient Notes

Butternut squash: Peel and cut the squash into evenly sized cubes so they roast at the same rate. Pre-cut squash is a convenient alternative when you want to shorten the preparation.

Pears: Choose pears that are ripe but still firm enough to hold their shape in the oven. Bosc pears work particularly well for roasting.

Lacinato kale: Also called Tuscan or dinosaur kale, lacinato has flat, dark green leaves and a sturdy texture. Remove the tough stems and slice the leaves thinly before dressing.

Fresh thyme: Thyme adds an herbal note that complements the sweetness of the roasted squash and pears. Strip the leaves from the stems before using.

Pecans and maple syrup: Maple syrup coats the pecans with a light glaze, adding sweetness and crunch to the salad. Let the pecans cool completely before chopping so the glaze has time to set.

Pear vinaigrette: Fresh pear is cooked briefly until tender, then blended into the vinaigrette, adding subtle sweetness and body. White wine vinegar and lemon juice balance the pear, while extra-virgin olive oil rounds it out. For a quicker alternative, use pear jam instead of the fresh pear and maple syrup, whisking it directly with the vinegar, lemon juice, olive oil, and salt.

How to Make Butternut Squash and Kale Salad

1. Make the maple-glazed pecans

Combine the pecans, maple syrup, and a pinch of salt in a small skillet over medium-low heat. Stir constantly for 3–4 minutes, until the syrup bubbles and coats the nuts. Transfer to parchment paper and let cool completely before chopping.

2. Roast the butternut squash and pears

Preheat the oven to 450°F. Toss the cubed squash and pears with olive oil, salt, and fresh thyme, then spread in a single layer on a parchment-lined baking sheet. Roast for 15–20 minutes, stirring halfway through, until the squash is tender and lightly golden. Set aside to cool slightly.

3. Make the pear vinaigrette

For the fresh pear version: Place the sliced pear, maple syrup, lemon juice, and water in a small skillet. Bring to a simmer and cook over low heat for 2–3 minutes, until the pear is tender. Transfer to a blender or food processor, add the vinegar, olive oil, and salt, and blend until smooth.

For the quicker version: Whisk a Tablespoon of pear jam with the vinegar, lemon juice, olive oil, and salt until smooth and emulsified. There's no need to cook or blend the dressing.

4. Prepare the kale

Remove the kale stems and slice the leaves thinly. Place in a large bowl and add some of the vinaigrette. Massage gently with your hands until the leaves begin to soften and are lightly coated.

5. Assemble the salad

Arrange the kale on a serving platter. Toss the roasted squash and pears with some of the remaining vinaigrette, then spoon over the kale. Scatter the chopped maple-glazed pecans on top and serve.

Tips for the Best Results

• Give the squash and pears room to roast. Spread it in a single layer, leaving space between the pieces so they brown rather than steam.
• Dress the salad in stages. Massage the kale with some of the vinaigrette, then dress the roasted squash and pears separately. Add more dressing as needed, rather than pouring it all over at once.
• Let the pecans cool before chopping. The maple glaze firms as it cools, helping the nuts retain their crunch.

Variations

Use walnuts instead of pecans. Walnuts make a good alternative and work well with the roasted pears.

Try a different pear variety. Choose a firm pear that holds its shape when roasted.

Add goat cheese. Crumbled goat cheese adds a creamy, tangy element, although the salad will no longer be vegan or dairy-free.

Add dried cranberries or cherries. A small handful brings a tart note to the salad.

Frequently Asked Questions

Can I use curly kale instead of lacinato kale?

Yes. Curly kale works well, although its leaves are more textured. Remove the stems, slice the leaves finely, and massage them with the dressing until they begin to soften.

Can I use pre-cut butternut squash?

Yes. Pre-cut squash saves preparation time. Choose pieces that are relatively uniform in size and roast until tender and lightly browned.

How should I store leftovers?

Store leftover salad in an airtight container in the refrigerator and eat within a few days for the best texture. If making the salad ahead, keep the kale, roasted squash and pears, dressing, and pecans separate until serving.

Serving Suggestions

Serve this salad alongside a grain dish, or a simple main course. It also makes a nice addition to a Thanksgiving or other fall holiday menu.

Final Thoughts

Whether it's part of a holiday spread or a simple dinner at home, this is a salad to come back to throughout the fall and winter.