Fall Kale Salad with Roasted Delicata and Goat Cheese
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My favorite kind of fall comfort — hearty kale, sweet roasted delicata squash, maple-glazed hazelnuts, and tangy goat cheese, bringing all the cozy fall feels I crave this time of year. 🍁
I’ve been leaning hard into seasonal fall salads lately— the color, the crunch, the cozy-sweet mix that somehow feels like comfort food in disguise. This one’s got beautiful dark-green leafy kale, roasted delicata squash, and one of my all-time favorite flavor combos: hazelnuts, sweet-tart cherries, and creamy goat cheese.
My go-to way to complete the picture is with a drizzle of my homemade Apple Cider Vinaigrette. It adds that sweet-n-tangy pop that makes all the fall flavors come alive. The kale, warm squash, and tangy goat cheese do the rest — simple, cozy, and totally satisfying.
It’s also a perfect snapshot of the fall harvest here in the Pacific Northwest — when local squash, hearty greens, and hazelnuts are at their best. It’s the kind of salad that reminds me why I love cooking this time of year.
If you’re as obsessed with fall salads as I am, you’ll love a few of my other seasonal favorites — this Ultimate Fall Honeycrisp Apple Salad for something crisp and colorful, an Apple Arugula Salad with Aged Cheddar and Pecans when you’re craving that sweet-savory combo, or my Roasted Carrots and Parsnips Salad with Citrus Dressing for another cozy roasted fall vegetable option. Each one celebrates the best of fall produce — simple, fresh, and just a little bit fancy.
Why You’ll Love This Salad
Ingredient Notes
Kale: Lacinato (Tuscan) kale works best here — it’s sturdy but tender once massaged with dressing. You can use curly kale too; just slice it thin for easier bites.
Delicata Squash: Sweet, nutty, and easy to work with — no peeling needed! Roasting brings out its caramelized edges and makes it tender enough for salads.
Hazelnuts: A Pacific Northwest favorite that adds rich flavor and crunch. The maple-glazed version ties everything together, but toasted pecans, almonds, or pumpkin seeds also work beautifully.
Dried Cherries: Their tart sweetness balances the roasted squash and creamy cheese. Dried cranberries or golden raisins make great swaps.
Goat Cheese: Soft, tangy, and creamy — it melts slightly into the warm squash for a lovely texture contrast. Feta or shaved Parmesan are easy alternatives.
Dressing: I love to serve this salad with my Apple Cider Vinaigrette for that perfect sweet-tart balance. If you’re going the store-bought route, look for something with similar balance like a Maple Dijon, Honey Mustard, or Balsamic Vinaigrette. Anything with a hint of acidity and sweetness pairs beautifully with the roasted squash and goat cheese.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Kale
Kale is one of fall’s most versatile greens — hearty enough to hold up to warm dressings and roasted veggies, yet tender and flavorful once ‘massaged’. Lacinato (or Tuscan) kale is my go-to for salads like this one because of its smooth leaves and slightly nutty flavor.
Peak kale season in the Pacific Northwest runs from late fall through early spring, when the cooler weather brings out its natural sweetness. It’s packed with nutrients like vitamin C, vitamin K, and antioxidants — which means it’s just as nourishing as it is beautiful on the plate.
👉 Learn more about growing and selecting kale from the Washington State University Extension and check out this Northwest produce seasonality chart from PCC Markets.
Step-By-Step Directions
1
Roast the Squash
Toss delicata squash with olive oil, salt, and pepper. Roast at 425°F until golden and caramelized — about 25 minutes.
2
Glaze the Hazelnuts
Toast hazelnuts in a skillet with maple syrup until glossy and sticky. Sprinkle with flaky salt and let them cool.
3
Massage the Kale
Drizzle kale with a little vinaigrette and massage until slightly softened and vibrant green.
4
Assemble & Serve
Layer kale with roasted squash, dried cherries, glazed hazelnuts, and goat cheese. Add vinaigrette, toss, and enjoy those cozy fall vibes.
Pro Tips
- Massage the kale: Don’t skip this step — a quick 1–2 minute massage with a drizzle of vinaigrette softens the leaves and takes away any bitterness.
- Slice it evenly: For the best texture and color, cut delicata squash into uniform ¾-inch half-moons and arrange them in a single layer on the baking sheet. Giving each piece a little space helps them caramelize instead of steam.
- Make-ahead trick: Roast the squash, candy the hazelnuts, and whisk your dressing a day or two ahead. Assemble just before serving for the best texture.
- Presentation win: Serve on a wide platter or bowl so all those colors and textures — golden squash, dark-ruby cherries, and white goat cheese crumbles — really shine.
- Holiday prep tip: For a Thanksgiving or Friendsgiving menu, make a double batch of the hazelnuts — they’re amazing as a cocktail snack, too.
Make It a Meal
Turn this fall kale salad into a cozy main course with one of these easy add-ons:
- Protein boost: Add grilled chicken, roasted salmon, or sliced pork tenderloin.
- Vegetarian option: Toss in cooked lentils, white beans, or farro for a hearty, wholesome twist.
- Grain bowl style: Serve it over a warm bed of quinoa, wild rice, or barley and finish with an extra drizzle of Apple Cider Vinaigrette.
- Dinner party pairing: Serve alongside Holiday Chicken with Cranberry and Orange or Pork Tenderloin with Apples and Onions for a festive fall menu.
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Fall Kale Salad with Delicata Squash and Goat Cheese
Ingredients
For the Salad
- 1 bunch Lacinato (Tuscan) kale, 8 to 10 oz – stems removed, chopped or torn into bite sized pieces
- 1 medium Delicata squash, about 1 lb – halved, seeded, cut into ¾-inch thick half-moons
- 1 tablespoon olive oil or melted butter
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dried tart cherries (sweetened) (or cranberries)
- ½ cup maple-glazed hazelnuts (see below)
- 3 to 4 ounces goat cheese, crumbled
- Apple Cider Vinaigrette or your favorite vinaigrette
Maple-Glazed Hazelnuts
- ½ cup hazelnuts (raw or blanched)
- 2 tablespoons maple syrup
- 1 pinch flaky sea salt
Instructions
Roast the Squash
- Preheat oven to 425°F.
- Drizzle sliced squash with olive oil (or melted butter for extra richness), then sprinkle with salt and pepper. Use your hands or a large spoon to toss until every piece is lightly coated.
- Arrange the squash slices in a single, even layer on a large baking sheet so they’re not overlapping. Place the pan on the middle rack and roast for 20–25 minutes, flipping each piece halfway through with tongs or a spatula. The squash is ready when it’s golden brown on the edges and tender enough to pierce easily with a fork.
Make the Maple-Glazed Hazelnuts
- If using raw hazelnuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Transfer to a clean towel and rub gently to loosen and remove most of the skins. *If using blanched hazelnuts, skip this toasting and skin-removal step.
- Add (or return) hazelnuts to the skillet over medium heat. Drizzle with maple syrup and stir often as it bubbles and thickens, about 3–4 minutes.
- Spread onto parchment paper, sprinkle with flaky salt, and cool.
Assemble the Salad
- Add kale to a large bowl or platter. Drizzle with half of the apple cider vinaigrette and "massage" with your hands 1–2 minutes until the leaves are softened and slightly glossy.
- Layer kale with roasted delicata squash, cherries, and candied hazelnuts.
- Sprinkle crumbled goat cheese over the top and drizzle with remaining vinaigrette. Serve and enjoy!
Recipe Notes
Roast the delicata squash, glaze the hazelnuts, and make your dressing up to 2 days in advance. Massage the kale a few hours before serving — it actually gets better as it sits. Assemble the salad just before serving and crumble the goat cheese on top for the freshest presentation. Leftovers & Storage:
Store salad components separately to keep them fresh. Kale (massaged) will keep 2–3 days in the fridge, while roasted squash and candied hazelnuts stay crisp for up to 4 days in airtight containers. Once dressed, the salad is best enjoyed within a day.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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