HHello! Kylee here. I’m sharing a new favorite recipe perfect for fall and Thanksgiving. This is my first Thanksgiving as a vegetarian, so I’ve swapped out a few traditional dishes I used to make (Brussels sprouts with bacon, sausage stuffing—yes, I miss them). Turkey has never been my favorite, though, so I’m excited to focus on hearty, flavorful side dishes. This kale salad with roasted delicata squash and a maple vinaigrette has become a go-to: comforting, seasonal, and easy to prepare.
I’ve been testing fall recipes recently and this salad consistently stood out. I aim to make salads interesting enough that I actually want to eat them, and this one hits the mark: a balance of sweet roasted squash, tangy dressing, crunchy pepitas, and creamy chevre. It’s simple to assemble, scales well for a crowd, and holds up on a Thanksgiving table.
Kale Salad with Roasted Delicata Squash and Maple Vinaigrette
Serves 6
DRESSING:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
¼ cup maple syrup
¼ teaspoon salt
Pepper to taste
Mix all ingredients together—shake in a jar or whisk until combined.
ROASTED SQUASH:
2 delicata squash, halved lengthwise, seeded and cut into ½-inch wedges
1 tablespoon olive oil
Salt and pepper to taste
- Toss the squash with olive oil, salt, and pepper and arrange in a single layer on a baking sheet.
- Roast at 425°F (220°C) until golden and tender, about 25–30 minutes, turning once halfway through.
- Use the squash warm in the salad or let it cool—either works.
SALAD:
6 cups kale, washed, stems removed, and torn (green or red curly kale, or a mix)
¼ cup pepitas (raw, shelled pumpkin seeds)
¼ cup dried cranberries
½ cup crumbled chevre (goat cheese)
- Optional: Massage the kale for a couple of minutes with a little lemon juice or olive oil to soften the leaves and mellow bitterness. It improves texture and flavor, but skip this if you prefer.
- Toss the kale with the dressing, then add roasted delicata squash, cranberries, pepitas, and goat cheese. Gently combine so the squash stays intact.
- Serve immediately or let flavors meld for a short while—this salad holds up well and is great for a Thanksgiving spread.
Happy Thanksgiving, American friends! What are you making this year?
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