Roasted Butternut Squash and Kale Salad with Maple-Dijon Dressing

This roasted butternut squash and kale salad is a riff on our maple-bacon butternut squash skewers. It takes the same sweet-and-savory direction and turns it into a Thanksgiving side with kale, dried cranberries and a tangy maple-Dijon dressing. Bacon is optional.

Maple-bacon butternut squash appetizer skewers on a plate. — The original maple-bacon squash skewers that inspired this salad variation. The finished salad is not pictured.

From Skewers to a Thanksgiving Salad

For the salad version, leave the squash off the skewers and skip the original sweet glaze. A smaller amount of maple syrup goes into a vinaigrette with apple cider vinegar and Dijon. Let the roasted squash cool before adding it to the kale so the leaves do not wilt from the heat.

Roasted Butternut Squash and Kale Salad

Yield: approximately 8 side servings. Prep: about 20 minutes. Roasting: 25–35 minutes, plus cooling time. This is a new adaptation of the skewer recipe; the salad proportions have not yet been kitchen-tested.

For the salad: 2 lb peeled, seeded butternut squash, cut into 1-inch cubes; 2 tablespoons olive oil; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper; 8 oz stemmed kale, washed and thoroughly dried; ½ cup dried cranberries; ½ cup chopped pecans; and 4 slices cooked, crumbled bacon (optional).

For the maple-Dijon dressing: ⅓ cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, ¼ teaspoon fine salt, and black pepper to taste.

Butternut squash being cut into cubes. — Squash preparation from the original skewer recipe. Use evenly sized cubes for the salad variation.

How to Make It

1. Roast the squash. Heat the oven to 400°F. Toss squash with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread in a single layer on a large baking sheet, using two pans if needed to avoid crowding. Roast for 25–35 minutes, turning once, until tender and browned at the edges. Check early because cube sizes and ovens vary.

2. Prepare the other ingredients. Whisk the dressing ingredients together. Chop the kale into bite-size pieces, discarding any remaining tough stems. If using bacon, cook it until crisp, drain and crumble.

3. Soften the kale. Add 1 tablespoon of the prepared dressing to the kale and massage gently for 1–2 minutes, until the leaves soften slightly.

4. Assemble. Once the squash is no longer hot, gently fold it into the kale with the cranberries. Add the pecans and optional bacon just before serving. Drizzle in more dressing a little at a time, toss gently and taste before adding more salt. Serve extra dressing alongside.

Make-Ahead Timing

The day before: Roast the squash, transfer to shallow containers and refrigerate promptly. Wash, dry and chop kale; refrigerate separately in a covered container lined with a clean paper towel. Mix and refrigerate the dressing. If using bacon, cook, cool promptly and refrigerate separately. Keep pecans and dried cranberries dry and separate.

Before serving: Shake the dressing, massage the kale and combine with the chilled squash and cranberries. Add pecans and bacon last. This version can be served chilled; it does not need oven space at your destination.

Packing It for a Holiday Gathering

Pack the squash, kale, dressing and optional bacon in separate covered containers in a cooler with ice packs. Carry pecans and cranberries in dry containers. Bring a roomy serving bowl and tongs. Refrigerate the chilled ingredients on arrival and assemble close to dinner.

Keep refrigerated ingredients at 40°F or below, including during transport in a cooler with ice packs. Refrigerate on arrival. Discard perishable food left without refrigeration or ice for more than two hours, or one hour above 90°F.

Serving 8, 16 or 24

For approximately 8 side servings, use the amounts above. For 16, double every ingredient: 4 lb prepared squash and 16 oz kale. For 24, triple the recipe: 6 lb prepared squash and 24 oz kale. Roast in batches or on additional pans rather than crowding them; use the tenderness and browning cues instead of simply increasing the cooking time. Always add dressing gradually.

Variations and What to Serve Alongside

Leave out the bacon for a meat-free version, or replace pecans with pumpkin seeds if suitable for your guests. For another fresh holiday side, try our apple pecan fall salad or Kale Caesar salad. Planning the whole table? Start with the Thanksgiving buffet guide.

Refrigerate leftovers promptly and use within 3–4 days; the texture is best when the nuts and dressing are kept separate.