Autumn Kale Salad with Maple Balsamic Vinaigrette – Easy & Healthy

Autumn Kale Salad with Maple Balsamic Vinaigrette is the perfect dish to celebrate the vibrant flavors of the fall season. Loaded with nutrient-dense ingredients such as kale, roasted squash, apples, and pecans, this salad is both hearty and refreshing. Paired with a delicious maple balsamic vinaigrette, it offers a wonderful balance of sweet and savory notes, making it ideal for a side dish or a nutritious main course. Whether you’re looking to impress at a holiday gathering or meal prep for the week, this salad delivers on taste, texture, and seasonal appeal.

Why You’ll Love This Autumn Kale Salad with Maple Balsamic Vinaigrette

This autumn kale salad is the epitome of fall comfort food with a healthy twist. It’s an easy, gluten-free, and vegan recipe packed with seasonal ingredients like winter squash, apples, and pecans. The maple balsamic vinaigrette enhances the flavors, while the kale provides a rich source of fiber, vitamins, and minerals. This recipe is versatile, making it perfect for family gatherings, holiday dinners, or even as a satisfying lunch option for meal prep. Its hearty ingredients will keep you full and energized, while the sweet dressing adds just the right amount of indulgence.

Ingredients for Autumn Kale Salad with Maple Balsamic Vinaigrette

For the Kale:
• Curly Kale: This hearty green serves as the salad’s base, offering a slightly bitter flavor and a satisfying crunch.
• Sea Salt: Adds a touch of seasoning and enhances the kale’s flavor when massaged into the leaves.

For the Roasted Squash:
• Delicata Squash (or Butternut Squash): Roasted squash adds a sweet, earthy flavor that perfectly complements the kale.
• Olive Oil: Helps to roast the squash, providing a crispy, caramelized texture.
• Sea Salt & Pepper: Essential for seasoning the squash and bringing out its natural sweetness.

For the Salad Toppings:
• Pecans: These offer a crunchy texture and a rich, nutty flavor, making them an essential addition.
• Cooked Brown Lentils: Adds protein and fiber to the salad, making it a more satisfying meal.
• Diced Apple: The crisp, sweet apple balances the savory and roasted elements of the salad.
• Raisins: Sweet and chewy, raisins add a delightful contrast to the other textures.

For the Maple Balsamic Dressing:
• Balsamic Vinegar: Adds tangy acidity and depth of flavor to the dressing.
• Olive Oil: Provides a smooth, rich base for the vinaigrette.
• Pure Maple Syrup: This natural sweetener adds a delicious sweetness to the dressing, making it the perfect fall pairing for kale.
• Dijon Mustard: Offers a hint of sharpness that complements the sweetness of the maple syrup.
• Salt & Pepper: Seasoning to taste, ensuring the dressing is balanced.

Alternative Ingredient Suggestions for Autumn Kale Salad with Maple Balsamic Vinaigrette

If you’re looking to customize this autumn kale salad to suit your dietary preferences, there are a few simple swaps you can make:

• Nuts: If you’re allergic to pecans, you can substitute them with walnuts, sunflower seeds, or pumpkin seeds. These alternatives will still provide the crunch and flavor you’re craving.
• Squash: While delicata squash adds a unique touch, butternut squash or kabocha squash would also work well in this salad.
• Lentils: For a higher-protein option, try using quinoa or chickpeas instead of lentils.
• Maple Syrup: If you prefer a sugar-free option, you can use a sugar substitute such as stevia or monk fruit syrup in place of the maple syrup.

Step-by-Step Instructions for Autumn Kale Salad with Maple Balsamic Vinaigrette

1. Prepare the Kale: Begin by removing the stems from the curly kale and chopping the leaves into bite-sized pieces. Place the kale in a large salad bowl, sprinkle with a pinch of sea salt, and massage the leaves for 2-3 minutes to tenderize them.
2. Roast the Squash: Preheat your oven to 400°F. Slice the delicata squash in half lengthwise, remove the seeds, and cut it into half-moon shapes. Toss the squash with olive oil, salt, and pepper, then arrange it on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is golden and tender. Allow it to cool before adding it to the salad.
3. Prepare the Maple Balsamic Dressing: In a mason jar, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Seal the jar and shake vigorously until the dressing is well-mixed.
4. Assemble the Salad: Add half of the dressing to the massaged kale and toss until the leaves are evenly coated. Then, add the roasted squash, pecans, cooked lentils, diced apple, and raisins. Pour the remaining dressing over the salad and toss everything together until well combined.

Tips & Tricks for Making the Best Autumn Kale Salad

• Massage the Kale: Don’t skip the kale-massaging step! It helps break down the tough fibers in the leaves, making them much more pleasant to eat.
• Make it Ahead: If you’re preparing the salad ahead of time, store the salad and dressing separately. This will prevent the kale from wilting before you’re ready to serve.
• Balance the Dressing: Taste the dressing before pouring it on the salad. If it’s too tangy, add more maple syrup for sweetness. If it’s too sweet, add more balsamic vinegar for a sharper flavor.
• Enhance Texture: For extra crunch, you can add roasted chickpeas or crispy fried onions to the salad.

Pairing Ideas and Variations for Autumn Kale Salad with Maple Balsamic Vinaigrette

This Autumn Kale Salad with Maple Balsamic Vinaigrette is versatile enough to pair with a variety of main dishes. It’s a perfect side for roasted chicken, turkey, or even a hearty vegetarian grain bowl. If you want to add some extra flavor and richness, top the salad with goat cheese or feta, or drizzle a bit of tahini for a creamy finish.

For a more substantial meal, consider adding grilled tofu or tempeh for plant-based protein. If you’re looking for a spicy twist, try adding a sprinkle of red pepper flakes to the dressing for an extra kick.

Make-Ahead Notes: You can make the roasted squash, cook the lentils, and prepare the dressing in advance. Store the components in separate containers, and when you’re ready to serve, assemble the salad for a quick and easy meal.

Seasonal Appeal and Health Benefits

Autumn Kale Salad with Maple Balsamic Vinaigrette embraces the seasonal flavors of fall, making it a comforting yet healthy dish. Kale is an excellent source of vitamins A, K, and C, while the squash provides fiber and antioxidants. Apples add a sweet crunch, and the lentils offer plant-based protein to keep you feeling full and satisfied. The maple balsamic dressing, made with pure maple syrup, brings a touch of fall sweetness while providing a dose of manganese and antioxidants.

This salad is also highly customizable, making it a great choice for various dietary preferences. Whether you’re vegan, gluten-free, or simply seeking a nourishing meal, this autumn salad checks all the boxes. It’s perfect for a seasonal gathering or as part of a balanced weekly meal plan.

Conclusion

Autumn Kale Salad with Maple Balsamic Vinaigrette brings together the best of the season in a delicious, nutrient-packed dish. The combination of massaged kale, roasted squash, fresh apples, and crunchy pecans, all drizzled with a sweet and tangy maple balsamic vinaigrette, creates a salad that’s both satisfying and vibrant. Perfect for holiday gatherings, meal prepping, or simply enjoying a healthy meal, this salad is sure to impress with its beautiful flavors and textures. Whether served as a side dish or a main course, it’s a versatile, fall-inspired recipe that celebrates the season while keeping things fresh and wholesome.

FAQs About Autumn Kale Salad with Maple Balsamic Vinaigrette

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