Crunchy, colorful, and bursting with seasonal flavor, this Autumn Kale Salad with Maple Balsamic Vinaigrette is the perfect addition to any fall table. Combining nutrient-dense kale, sweet roasted squash, crisp apples, and earthy lentils, this salad is as satisfying as it is nourishing. Finished with a tangy-sweet maple balsamic dressing, it’s ideal for meal prepping lunches or serving alongside cozy fall dinners. Whether you’re vegan, gluten-free, or just love wholesome food, this salad captures the essence of autumn in every bite.
Table of Contents
Why This Kale Salad Deserves a Spot on Your Table
This Autumn Kale Salad with Maple Balsamic Vinaigrette is more than just a pretty plate. It’s hearty enough for lunch, festive enough for holiday gatherings, and loaded with superfoods that support seasonal health. The massaged kale becomes tender and flavorful, while roasted squash adds warmth and depth. Apples bring freshness and crunch, and the protein-packed lentils ensure you stay full and energized. The maple balsamic vinaigrette ties it all together with just the right balance of sweet and tangy.
What You’ll Need for the Perfect Autumn Kale Salad with Maple Balsamic Vinaigrette
• Curly Kale: The base of the salad, kale is rich in vitamins A, C, and K. Massaging it transforms its texture from tough to tender.
• Apples: Adds sweetness and crunch. Use your favorite variety — Honeycrisp, Fuji, or Gala all work beautifully.
• Delicata Squash: Roasted until caramelized, this brings cozy fall flavor and a buttery texture. Butternut squash is a great substitute.
• Pecans: Provide toasty, nutty crunch. Walnuts or pumpkin seeds are excellent swaps.
• Cooked Brown Lentils: Add plant-based protein and fiber, making this salad more filling.
• Raisins: A pop of natural sweetness that balances the savory elements.
Smart Ingredient Swaps for Dietary Needs
If you need to tweak this Autumn Kale Salad with Maple Balsamic Vinaigrette, there are plenty of easy substitutions to make it your own:
• Nut-free: Replace pecans with sunflower seeds or pumpkin seeds.
• Squash alternatives: Use roasted sweet potato, acorn squash, or even carrots if delicata is unavailable.
• Lentils: Chickpeas or white beans work well and offer a similar protein boost.
• No raisins? Dried cranberries or chopped dates add the same sweet element.
How to Build the Perfect Autumn Kale Salad with Maple Balsamic Vinaigrette
- Massage the Kale
Start by washing and de-stemming the curly kale. Tear it into small, bite-sized pieces and place them in a large salad bowl. Sprinkle a pinch of sea salt over the kale, then massage it between your fingers for 2–3 minutes. This breaks down the fibrous texture and makes the kale more palatable. - Roast the Squash
Preheat your oven to 400°F. Wash and halve the delicata squash lengthwise, remove the seeds, and slice into half-moons. Toss with olive oil, sea salt, and pepper, then arrange on a greased baking sheet. Roast for 10 minutes, flip the pieces, and roast for another 10–15 minutes until golden and tender. - Prepare the Maple Balsamic Vinaigrette
In a mason jar, combine balsamic vinegar, olive oil, pure maple syrup, Dijon mustard, sea salt, and pepper. Seal and shake until emulsified. This dressing is the key flavor driver of the dish — tangy, sweet, and perfectly autumnal. - Assemble the Salad
Drizzle half the dressing over the massaged kale and toss to coat. This allows the dressing to further tenderize the leaves. Add roasted squash, lentils, diced apples, raisins, and pecan halves. Pour the remaining dressing over the top and toss everything together until evenly combined. - Serve and Enjoy
Plate immediately or refrigerate for a few hours to let the flavors meld. This salad holds up well for 2–3 days, making it great for advance prep.
Expert Tips for the Best Kale Salad
• Massage thoroughly: Don’t skip this step. It transforms kale’s bitterness into a much more tender, enjoyable texture.
• Let it sit: After tossing with dressing, letting the salad rest for 15–30 minutes allows the flavors to develop fully.
• Season each layer: A light sprinkle of salt and pepper at each stage — roasting, dressing, final toss — helps round out the flavor.
• Cool squash first: Warm squash will wilt the kale too much. Let it cool before adding it to the bowl.
Creative Variations and What to Serve With It
• Make it spicy: Add a pinch of red pepper flakes to the dressing for a little kick.
• Add cheese: Crumbled goat cheese or feta pairs beautifully with the sweet and tangy flavors.
• Serve it warm: For colder days, serve with warm squash fresh out of the oven and a little extra dressing to offset the chill.
• Pair with protein: This salad goes wonderfully with roasted chicken, salmon, or a grilled veggie burger.
• Meal prep tip: Store the dressing separately and toss just before eating to keep the kale crisp.
The Seasonal Power of Autumn Superfoods
Fall is a time for grounding, hearty nourishment, and this Autumn Kale Salad with Maple Balsamic Vinaigrette delivers just that. Kale provides detox-supporting chlorophyll, squash is loaded with beta-carotene, and apples offer fiber and antioxidants. Lentils round it out with plant-based protein, making this a salad that truly satisfies. It’s a celebration of the season’s best — all in one bowl.
Whether you’re planning a fall potluck, hosting Thanksgiving, or just craving something fresh and nourishing, this salad will become your go-to. Healthy, colorful, and full of bold seasonal flavors, it’s the ultimate fall salad.
Wrapping Up the Ultimate Fall Salad
The Autumn Kale Salad with Maple Balsamic Vinaigrette isn’t just another salad—it’s a celebration of fall’s bounty in a single, nourishing dish. With its hearty textures, vibrant colors, and balanced sweet-savory notes, this recipe is perfect for everything from weekday lunches to festive holiday meals. It’s vegan, gluten-free, and loaded with nutrient-rich ingredients that make healthy eating feel indulgent. Once you try this salad, you’ll find yourself coming back to it all season long.
FAQ About Autumn Kale Salad with Maple Balsamic Vinaigrette
What type of kale is best for this recipe?
Curly kale is used in this version of Autumn Kale Salad with Maple Balsamic Vinaigrette, but Lacinato (Dino) kale or Red Russian kale can also work. Whichever type you use, be sure to massage it well to break down its fibrous texture and make it more tender and enjoyable.
Can I make this salad ahead of time?
Yes! This salad holds up well when prepped in advance. Store the massaged kale and roasted squash separately from the dressing to keep everything fresh. When ready to serve, combine the ingredients and toss with the maple balsamic vinaigrette. It also stores well after assembly and can be enjoyed for up to 3 days.
Is there a protein I can add to make it a full meal?
This salad already includes lentils, which provide plant-based protein and fiber. However, you can boost it further by adding grilled chicken, salmon, chickpeas, or even quinoa for an extra hearty and satisfying meal.
More Relevant Recipes
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Autumn Kale Salad with Maple Balsamic Vinaigrette
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Autumn Kale Salad with Maple Balsamic Vinaigrette is a vibrant, nutrient-packed dish perfect for fall. Featuring roasted delicata squash, crisp apples, brown lentils, and crunchy pecans tossed in a tangy-sweet maple balsamic dressing, it’s satisfying, vegan, gluten-free, and ideal for meal prep or festive gatherings.
Ingredients
- 1 medium bunch curly kale, washed and stems removed
- 1 pinch sea salt
- 1 medium delicata squash (or sub butternut squash)
- 1 tbsp olive oil
- Sea salt, to taste
- Pepper, to taste
- 1 cup pecan halves
- 3/4 cup cooked brown lentils
- 1 large apple, diced
- 1/2 cup raisins
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste (for dressing)
Instructions
- Wash and de-stem the kale. Tear into bite-sized pieces and place in a large salad bowl.
- Sprinkle with a pinch of sea salt and massage the kale for 2–3 minutes until tender. Set aside.
- Preheat oven to 400°F. Wash the delicata squash, cut in half lengthwise, and remove seeds. Slice into half-moons.
- Toss squash slices with olive oil, salt, and pepper. Spread evenly on a greased baking sheet.
- Roast for 10 minutes, flip the squash, then roast another 10–15 minutes until golden and tender. Let cool.
- In a mason jar, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Shake until emulsified.
- Add half the dressing to the kale and toss to coat well.
- Add roasted squash, pecans, lentils, diced apple, and raisins to the bowl. Pour in the remaining dressing.
- Toss everything thoroughly until evenly mixed. Serve immediately or store chilled.
Notes
- Massage the kale well to reduce bitterness and improve texture.
- Cool the squash before adding to prevent wilting the kale.
- For nut-free options, use pumpkin or sunflower seeds.
- Store leftovers in an airtight container for up to 3 days.
- Chickpeas or white beans can replace lentils for protein variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 320
- Sugar: 10g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
