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As the chill in the air signals the arrival of fall, my kitchen transforms into a warm sanctuary filled with vibrant colors and earthy aromas. One dish that never fails to capture the essence of the season is my Autumn Kale Salad with Maple Balsamic Vinaigrette. Imagine crisp kale intertwined with sweet apples and roasted delicata squash, all drenched in a luscious, homemade dressing that dances between sweet and tangy. This salad isn’t just a feast for the eyes; it’s a powerhouse of nutrients, gluten-free, and vegan, making it the perfect meal prep option for busy days.

Whether you’re hosting a cozy gathering or simply seeking a refreshing side dish to complement your weekday meals, this salad is your ticket to embracing the bountiful flavors of autumn. Let’s dive into the delightful world of seasonal ingredients that will leave you and your loved ones craving more!

Why is Autumn Kale Salad with Maple Balsamic Vinaigrette a Must-Try?

Vibrant flavors: This salad bursts with the essence of fall, featuring sweet apples and roasted squash.
Nutrient-dense: Packed with vitamins and plant-based protein, it’s a healthy choice for any meal.
Quick prep: Ready in under 30 minutes, it fits seamlessly into your busy schedule.
Versatile option: Ideal as a main dish or a delightful side, it complements any gathering.
Meal prep friendly: Perfect for making ahead, just add the dressing before serving for freshness!

Autumn Kale Salad Ingredients

• Here’s what you need for a deliciously vibrant dish!

For the Salad

Curly Kale – This sturdy green forms the nutritious base of our salad; make sure to remove the stems for better texture.
Sea Salt – A dash of this enhances the flavor of the kale when you massage it.
Delicata Squash – Its natural sweetness shines when roasted; butternut squash makes a great substitute if needed.
Olive Oil – Drizzle it over the squash before roasting for a boost of healthy fats.
Pecan Halves – These crunchy gems add flavor and texture; feel free to swap them for walnuts or seeds for a nut-free version.
Cooked Brown Lentils – Packed with protein and fiber, they make this Autumn Kale Salad with Maple Balsamic Vinaigrette satisfying and filling.
Large Apple – Choose your favorite for a sweet and crunchy addition; Honeycrisp works wonderfully!
Raisins – These sweet bites enhance the salad; substitute with dried cranberries if you prefer.

For the Dressing

Maple Balsamic Dressing – Combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper for a sweet-tangy delight that ties everything together!

How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette

Prepare the Kale: Start by removing the stems from the curly kale and tearing the leaves into bite-sized pieces. Massage the kale with a pinch of sea salt for about 2-3 minutes until it becomes tender and vibrant.
Preheat Oven: Set your oven to 400°F (200°C). While it’s heating, slice the delicata squash in half, scoop out the seeds, and cut the flesh into half-moon shapes for an inviting presentation.
Toss the Squash: In a bowl, toss the squash with olive oil, a pinch of sea salt, and black pepper. Spread it evenly on a greased baking sheet to ensure perfect roasting.
Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 20-25 minutes, flipping halfway through. It should be beautifully browned and tender when done. Let it cool slightly.
Make the Dressing: In a mason jar, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously until well mixed and emulsified.
Assemble the Salad: In a large bowl, toss the massaged kale with half of the dressing. Gently add in the roasted squash, pecan halves, cooked lentils, diced apple, and raisins.
Finish and Serve: Drizzle the remaining dressing over the salad and mix it all together. Serve immediately for the freshest taste or refrigerate for meal prep.

Optional: Top with extra walnuts or pumpkin seeds for an added crunch!

Exact quantities are listed in the recipe card below.

Storage Tips for Autumn Kale Salad

Fridge: Store the assembled salad in an airtight container for up to 3 days. However, it’s best to add the dressing just before serving to maintain freshness and texture.
Freezer: We recommend freezing the salad only without the dressing for up to 1 month. Thaw it overnight in the fridge before enjoying, and add the dressing just before serving for optimal flavor.
Reheating: If you’ve stored the salad, you can enjoy it cold or gently warm the kale and roasted squash together on the stovetop for a cozy twist, but avoid re-roasting the entire salad.
Meal Prep Tip: For best results, separate ingredients like apples and raisins and keep them in a small container to mix into the salad just before serving, ensuring they stay crisp and sweet in your Autumn Kale Salad with Maple Balsamic Vinaigrette.

Expert Tips for Autumn Kale Salad

Massage the Kale: Properly massaging the kale is essential; it helps break down the leaves for a tender texture and reduces bitterness, enhancing the flavor of your Autumn Kale Salad with Maple Balsamic Vinaigrette.
Roasting Perfection: Ensure the delicata squash is evenly spread on the baking sheet; this allows it to roast evenly and caramelize beautifully, bringing out its natural sweetness.
Dressing Timing: For meal prep, wait to add the Maple Balsamic dressing until just before serving. This keeps the salad fresh and prevents it from getting soggy.
Think Seasonal Variations: Feel free to get creative! Substitute different seasonal vegetables like carrots or beets to customize the salad according to your taste and what’s available.
Nut-Free Option: If you’re accommodating nut allergies, simply replace pecans with pumpkin or sunflower seeds for a similar crunch without the nuts.

Make Ahead Options

These Autumn Kale Salad with Maple Balsamic Vinaigrette are perfect for busy home cooks looking to save time during the week! You can wash and massage the kale, toss it with half the dressing, and store it in an airtight container for up to 3 days. Additionally, roast the delicata squash in advance and refrigerate it, where it will maintain its sweetness and tenderness. When you’re ready to serve, simply mix in the cooked lentils, diced apple, pecans, and raisins along with the remaining dressing for a fresh, delicious meal. This way, you can enjoy a wholesome salad without the morning rush, keeping it just as vibrant and flavorful!

What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?

Creating a well-rounded meal is easy and delightful with vibrant sides that complement every bite of this stunning salad.

Creamy Garlic Mashed Potatoes: These comforting potatoes add a creamy texture that contrasts beautifully with the crispy kale and sweet squash.
Crispy Roasted Brussels Sprouts: Their savory crunch pairs perfectly, adding earthy flavors that elevate your autumn dining experience.
Savory Quinoa Pilaf: This high-protein dish offers a nutty flavor and chewy texture, making it an excellent companion to a fresh salad.
Warm Homemade Bread: A slice of rustic bread, perhaps with a hint of rosemary, is perfect for soaking up the delicious maple balsamic dressing.

Imagine enjoying the kale salad alongside a hearty piece of bread, making every bite a rich burst of flavor.

Apple Cinnamon Muffins: For a hint of sweetness, these muffins echo the apples in the salad while providing a lovely fall aroma to your table.
Herbal Iced Tea: A refreshing herbal iced tea with hints of mint or citrus brings a lightness that cuts through the richness of the salad’s dressing.

Together, these pairings create a beautifully balanced and inviting meal that celebrates the flavors of autumn!

Autumn Kale Salad with Maple Balsamic Variations

Feel free to have fun with this recipe and make it your own! Each twist can bring a delightful surprise to your palate.

Nut-Free: Omit the pecans and swap them for pumpkin seeds for that satisfying crunch, without the nuts.
Extra Protein: Add cooked quinoa for a heartier salad, boosting both protein content and flavor. It complements the other ingredients wonderfully!
Spicy Kick: Sprinkle some red pepper flakes or add sliced jalapeños for a spicy twist that will set your taste buds dancing.
Cheesy Flavor: Top with nutritional yeast or crumbled vegan feta for a savory, cheesy flavor that enriches the salad’s depth.
Cranberry Twist: Replace raisins with dried cranberries for a tart burst of flavor that pairs beautifully with the sweetness of the squash.
Herb Infusion: Toss in fresh herbs like parsley or cilantro just before serving for a fresh pop of color and an aromatic touch.
Fruit Fusion: Experiment with pears or pomegranate seeds for added sweetness and a visually stunning presentation.
Greens Variety: Try different types of greens, like baby spinach or arugula, in place of kale for a different texture and taste experience.

Explore these suggestions to create your perfect Autumn Kale Salad with Maple Balsamic Vinaigrette!

Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs

How do I select the best kale for my salad?
Absolutely! When choosing curly kale, look for vibrant green leaves without any yellowing or dark spots. The leaves should be firm and crisp. If you’re opting for Lacinato or Red Russian kale, ensure they are fresh and not wilted; these varieties introduce unique flavors and textures.

What’s the best way to store leftover Autumn Kale Salad?
Very! Store any leftover salad in an airtight container in the fridge for up to 3 days. Just remember to keep the dressing separate until you’re ready to serve. This prevents the kale from wilting and keeps the flavors fresh!

Can I freeze my Autumn Kale Salad?
Yes, indeed! However, it’s best to freeze only the kale and roasted delicata squash without the dressing. Place these in a freezer-safe container for up to 1 month. To use, thaw in the refrigerator overnight and then add your delicious dressing right before serving.

What if my kale is too bitter?
No worries! If your kale tastes bitter, massage it longer to help break down the fibers and extract its sweetness. Use a pinch of sea salt for this as it tenderizes the leaves and enhances their flavor. This step is crucial for a delightful Autumn Kale Salad with Maple Balsamic Vinaigrette!

Are there any allergy considerations for this recipe?
Definitely! If you have nut allergies, simply replace the pecans with seeds like pumpkin or sunflower seeds, which offer a similar crunch without the allergens. Always check that your dressing ingredients, particularly the Dijon mustard, are labeled as allergy-friendly.

Can I meal prep this salad?
Absolutely! This salad is fantastic for meal prep! Assemble the ingredients in separate containers without the dressing to maintain freshness. Just combine them and add the dressing before serving; you’ll have a ready-to-eat healthy meal that will last up to 3 days in the fridge.