Fall Kale Salad with Delicata Squash and Goat Cheese
This elegant fall kale salad with roasted delicata squash, maple-glazed hazelnuts, dried cherries, and goat cheese is cozy, colorful, and perfect for autumn gatherings.
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
Make-Ahead Tips:
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.
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
Calories: 340kcal | Carbohydrates: 32g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 260mg | Potassium: 480mg | Fiber: 4g | Sugar: 15g | Calcium: 110mg | Iron: 1.5mg
*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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