This warm kale salad is tossed in a sweet and tangy warm maple dressing. And it’s loaded with tender roasted honeynut squash, crisp apples, crunchy candied nuts, and juicy pomegranate seeds. It’s a colorful and bountiful harvest salad for holidays like Thanksgiving!
📝 Why You’ll Love this Warm Kale Salad:
- Taste: All the best fall flavors in one dish- sweet yet tart from the dressing. Earthy from the kale, nutty from the candied walnuts.
- Texture: Crisp, tender, crunchy.
- Difficulty: Easy.
- Customizability: Very customizable. Swap in your favorite squash, fruits or nuts.
- Why We Love This Salad: I love a good salad and I definitely don’t make them frequently enough. I especially love a warm salad in the winter, and to me, a good salad is one that consists of over 50% toppings! This warm kale salad recipe definitely has that perfect greens to toppings ratio. So many delicious autumn flavors here and the homemade dressing is so so tasty. I want to drizzle it on everything.
Ingredients:
Ingredient Notes & Substitutions
Fresh Raw Kale: You can use your favorite type of kale here. Dark kale, curly kale, Tuscan kale all work. You could also sub in your favorite dark leafy, hearty greens.
Honeynut Squash: I love using honeynut squash in this recipe because it has a nice sweetness level and is easy to peel and chop. You can also use butternut squash.
Honeycrisp Apple: Use your favorite apple variety!
Candied Walnuts or Pecans: I’ve included a homemade recipe in the notes section of the recipe card below. But you can also use store-bought candied nuts.
Shallot: Thinly sliced shallot adds nice flavor. It can be subbed for very thinly sliced red onion.
Other Topping Ideas: Pumpkin seeds, sunflower seeds, crispy chickpeas, grains like cooked quinoa or farro, or even a shaving of vegan parmesan cheese would make good additions.
For the Maple Dressing:
Walnut Oil: I do not recommend subbing in another oil. This adds SO much flavor to the dressing. It can be ordered online. I was able to find it at my local grocery store in the health food section (it may also be in the oil aisle).
Pure Maple Syrup: Adds sweetness and flavor.
White Balsamic Vinegar: This adds a touch of tanginess to the dressing.
Helpful Equipment
- Large Salad Bowl
- Baking Sheet
- Parchment Paper
Step-by-Step Instructions
*Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Make the candied walnuts if not using store-bought ones. Add brown sugar, water, walnuts, and salt to a small saucepan. Bring to a boil over medium heat, then reduce to medium-low until the mixture becomes a thick sticky syrup (about 8 minutes). Transfer the nuts to parchment paper to cool.
STEP 2: Peel and cube the honeynut squash. Toss with olive oil, cinnamon, salt and pepper.
STEP 3: Spread out on a baking sheet or sheet pan lined with parchment and roast at 400F for 25-30 minutes. It should be tender, caramelized and the edges should be barely golden brown.
STEP 4: Mix together the maple dressing ingredients. Set aside.
STEP 5: Prep the kale leaves by removing the stems. Roll the leaves up and thinly slice them into bite sized pieces.
STEP 6: Warm the salad dressing by microwaving it for 30-45 seconds. In a large mixing bowl or salad bowl, pour about 1/4 cup of the warm dressing over the kale leaves and massage.
TIP: This helps tenderize the leaves and helps remove some of the bitter kale taste.
STEP 7: Toss with the warm squash, thinly sliced apples, pomegranate seeds and shallot. Top with the candied nuts and serve!
Serving Ideas
I absolutely love the combination of sweet, tangy, and tart flavors in this warm kale salad.
It’s just so colorful, hearty and bountiful- the best side dish for colder months! I love how many vibrant autumn flavors and variety of textures are here- soft, crisp, and crunchy- it’s just so satisfying.
This salad pairs beautifully with other Thanksgiving classics like vegan stuffing, cornbread, or even a vegan sweet potato casserole. It also goes so well with a main course like this Vegan Roast Dinner. It will definitely bring a pop of color to your holiday table.
For the best flavor and texture, I recommend serving the salad immediately after tossing it with the warm squash. If you prefer the salad a bit warmer, you can microwave it in 20-30 second intervals until it’s just right.
Storage Tips
While this salad is best enjoyed fresh on the first day, you can prep the components in advance to save time:
- Dressing: Store in an airtight container or mason jar in the fridge for 1-2 weeks. Be sure to give it a good shake or whisk before using.
- Candied Nuts: Keep in an airtight container in the fridge for up to 1 month. They stay crisp and perfectly sweet.
- Roasted Squash: Roast the squash ahead of time and store it in the fridge in an airtight container. When you’re ready to serve, just reheat it in the microwave to bring back that warm, tender texture.
I like to assemble the salad just before serving to keep everything fresh and warm.
More Delicious Autumn Dishes:
- Warm Ancient Grain Bowl
- Maple Roasted Squash and Apple Risotto
- Vegan Stuffed Acorn Squash
- Vegan Butternut Squash Ravioli
Did you make this Warm Kale Salad?
I’d love to know! Leave a star rating and comment below!
Warm Kale Salad with Honeynut Squash and Maple Dressing
Ingredients
Maple Dressing (Makes 6 oz or ¾ cup)
- 6 tbsp toasted walnut oil
- 4 tbsp white balsamic vinegar
- 4 tbsp pure maple syrup
- ¼ tsp grated garlic - about ½ a small clove
- 1-2 tsp fresh orange zest - to taste
- 1 tsp dijon mustard - to emulsify the dressing
- ¼-½ tsp salt - to taste
- ⅛ tsp black pepper
Roasted Honeynut Squash:
- 3 ½ cups peeled and cubed honeynut squash - about 2 small squashes or 450g
- 1 tbsp extra virgin olive oil
- ⅛ tsp ground cinnamon - optional
- ¼ tsp fine salt
- ⅛ tsp black pepper - to taste
Salad:
- 1 large bunch of kale - about 6-7 cups loosely packed or 160g, any variety
- ½ cup pomegranate seeds
- 1 large honeycrisp apple - thinly sliced
- 1 small shallot - or 2 tbsp red onion thinly sliced
- ½ cup candied pecans or walnuts - store-bought or see notes for recipe
Instructions
- Note: If making homemade candied walnuts (see notes for recipe), make them ahead of time so they have time to cool and harden.
Make the Maple Dressing:
- In a small bowl or Mason jar, whisk together all the dressing ingredients. Taste and adjust salt and orange zest, if needed. Set aside, or refrigerate if making ahead.6 tbsp toasted walnut oil, 4 tbsp white balsamic vinegar, 4 tbsp pure maple syrup, ¼ tsp grated garlic, 1-2 tsp fresh orange zest, 1 tsp dijon mustard, ¼-½ tsp salt, ⅛ tsp black pepper
Roast the Squash:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel, seed, and cube the honeynut squash into 1/2" pieces.3 ½ cups peeled and cubed honeynut squash
- In a medium bowl, toss the squash cubes with olive oil, ground cinnamon, salt, and pepper until evenly coated.1 tbsp extra virgin olive oil, ⅛ tsp ground cinnamon, ¼ tsp fine salt, ⅛ tsp black pepper
- Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Note: It’s best to time the squash to finish roasting just before you’re ready to serve. The residual heat will naturally warm the kale as you toss the salad, softening it without needing extra steps.
Assemble the Salad:
- Remove the kale stems and thinly slice the leaves into bite sized pieces. Place in a large mixing or salad bowl.1 large bunch of kale
- Prep the toppings by thinly slicing the apple and shallot.
- When ready to serve, heat ¼ cup of the dressing in the microwave for 30-45 seconds stopping halfway to stir.
- In a large bowl, use your hands to massage the kale with a small amount of warmed dressing (2-4 tbsp) until the leaves are wilted and softened. If you prefer a warmer salad, you can gently heat the massaged kale in a skillet for 1-2 minutes over medium heat.
- Toss the kale with the warm roasted squash, pomegranate seeds, sliced apples, and shallots. If the squash is cold when ready to assemble, reheat it in the microwave for 30-60 seconds or until warmed through.½ cup pomegranate seeds, 1 large honeycrisp apple, 1 small shallot
- Top with candied nuts and drizzle additional warmed dressing over the salad to taste.½ cup candied pecans or walnuts
- Serve immediately and enjoy.
Notes
Brown Sugar Candied Nuts:
- 1 cup raw pecans or walnuts
- 1/4 cup light brown sugar, packed
- 1/2 cup water
- Pinch of Salt
Instructions:
- In a small saucepan, combine the nuts, brown sugar, water, and a pinch of salt.
- Bring to a gently boil over medium heat, stirring frequently.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the liquid has reduced to a thick syrup (about 8-10 minutes).
- Pour the nuts onto a parchment-lined baking sheet, spreading them out to prevent clumping.
- Let cool completely to allow the sugar coating to harden.
Nutrition
Want to Save this Recipe for Later? Pin it to Pinterest!
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!
Leave a Reply