Enjoy a delicious and hearty kale and butternut squash salad this fall season. Packed with flavor thanks to thyme roasted butternut squash, a homemade pear vinaigrette and maple glazed pecans; it's easy to prepare ahead of time and perfect for any meal.
So here we are, about to enter the holiday season again. It’s the same every year, by the first of November the holidays begin taking over everywhere you look. The months of September and October seem to fly by and before we know it, Thanksgiving is here, holiday lights and trees are going up, and we’re all busy making shopping lists and party plans. And if you’re hosting this year, you’re probably already planning your menu, but you might not have yet thought about a salad.
Every holiday table needs a good salad, one that holds up well without wilting or getting soggy and is hearty without being heavy. A salad filled with fall favorites that’s mostly prepared ahead of time for a less stressful holiday. That’s when this kale and butternut squash salad comes in handy.
This butternut squash and kale salad is built on a base of shredded kale which can hold its own against almost anything you throw at it and is a nice contrast to the rather rich offerings around this time of year. To that a generous amount of tender thyme roasted butternut squash and pears and a scattering of maple glazed pecans are added. A sweet/tart pear vinaigrette offers a fresh and lively finish to the mix. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Maple Glazed Pecans – You just need pecans, maple syrup and a pinch of salt to make your own maple glazed pecans.
- Butternut Squash – Use either pre-cut butternut squash or cut a whole into small cubes
- Pear – Choose a firm but ripe pear for roasting. (I like Bosc.)
- Extra-Virgin Olive Oil – For roasting.
- Thyme - Fresh thyme leaves gives the roasted butternut squash and pear great flavor.
- Kale – Choose Lacinato not curly kale for this salad.
- Pear Vinaigrette – You’ll need ½ a ripe pear, maple syrup, fresh lemon juice, white wine vinegar, and extra-virgin olive oil to make this homemade vinaigrette.
How to Make a Butternut Squash and Kale Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by making the glazed pecans. Combine the pecans, maple syrup and a pinch of salt in a small skillet and stir over medium-low heat constantly for 3-4 minutes until the maple syrup foams and completely coats the pecans. Pour out the pecans onto a piece of parchment and let them cool.
- Next you’ll roast the butternut squash and pears. Combine the squash and pears with the oil, salt and thyme leaves on a baking sheet and roast, stirring halfway through until golden and tender (15 to 20 minutes).
- Meanwhile you’ll make the vinaigrette. Combine the pear, maple syrup, lemon juice and water in a small skillet and simmer until the pears are tender (about 2-3minutes). Transfer to the jar of a small blender or small food processor, add the vinegar, oil and salt and blend on high until smooth and emulsified.
- When you are ready to serve you’ll assemble the salad. Place chopped kale into a large bowl and drizzle with half of the vinaigrette and massage with your hands and adding a little more dressing, if necessary to coat. Arrange on a large platter.
- Gently toss the roasted squash and pears with remaining vinaigrette. Spoon over dressed kale, then top with the chopped glazed pecans. And you are ready to serve!
The dressing, the pecans and even the roasted butternut squash and pears can all be prepared ahead of time so all that’s left to do is toss everything together before serving, making it the perfect last minute addition to any holiday meal. But you don’t have to wait for the holidays to enjoy it, because this is the kind of salad you can enjoy all season long.
Variations:
- Use walnuts instead of pecans.
- Use different varieties of pears.
- Add goat cheese for a non-vegan version
- Add cranberries or dried cherries.
Kale and Butternut Squash Salad
Enjoy a delicious and hearty kale and butternut squash salad this fall season. Packed with flavor thanks to thyme roasted butternut squash, a homemade pear vinaigrette and maple glazed pecans; it's easy to prepare ahead of time and perfect for any meal.
Ingredients
For the maple glazed pecans:
- ¼ cup/60g pecans
- 1 Tablespoon/15g maple syrup
- Pinch of fine sea salt
For the salad:
- ½ lb/226 g peeled butternut squash, cut into small cubes
- 1 firm but ripe bosc pear, cored and cut into small cubes
- 1 Tablespoon/15ml extra-virgin olive oil
- ½ teaspoon fine sea salt
- 1 Tablespoon of fresh thyme leaves
- 1 bunch lacinato kale, stems removed and thinly sliced
For the vinaigrette:
- ½ a ripe bosc pear, peeled and thinly sliced
- 1 Tablespoon/15ml maple syrup
- 1 teaspoon/5ml fresh lemon juice
- 1 Tablespoon/15ml filtered water
- 1 teaspoon/5ml white wine vinegar
- 1 ½ Tablespoons/22ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
Instructions
Make the glazed pecans:
- Combine the pecans, maple syrup and a pinch of salt in a small skillet and stir over medium-low heat constantly for 3-4 minutes until the maple syrup foams and completely coats the pecans.
- Pour out onto a piece of parchment and let cool completely. Coarsely chop; set aside.
Roast squash and pears:
- Pre-heat oven to 450°F.
- On a parchment lined baking sheet, combine the squash and pears with the oil, salt and thyme leaves. Toss well and spread out in a single layer. Roast, stirring halfway through until golden and tender (15 to 20 minutes). Set aside.
Make the vinaigrette:
- Combine the sliced pear, maple syrup, lemon juice and water in a small skillet and bring to a simmer. Reduce heat to low and simmer until the pears are tender (about 2-3minutes). Remove from the heat and transfer to the jar of a small blender or small food processor.
- Add vinegar, oil and salt and blend on high until smooth and emulsified.
Assemble the salad:
- Place chopped kale into a large bowl and drizzle with half of the vinaigrette. Toss together by gently massaging the kale with your hands and adding a little more dressing, if necessary to coat. Arrange on a large platter.
- Gently toss the roasted squash and pears with remaining vinaigrette. Spoon over dressed kale, then top with the chopped glazed pecans. Serve at room temperature.
Notes
Variations:
- Use walnuts instead of pecans.
- Use different varieties of pears.
- Add goat cheese for a non-vegan version
- Add cranberries or dried cherries.
Storage:
Glazed pecans can be made ahead of time and stored at room temperature in an airtight container.
Roasted butternut squash and pears can be prepared ahead of time and kept in an airtight container in the fridge.
Pear vinaigrette can be made ahead of time and kept in an airtight container in the fridge.
Assemble salad right before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 2gSodium: 432mgCarbohydrates: 31gSugar: 14gProtein: 6g
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Madison says
It really looks healthy and delicious. I'll definitely try this one.