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Cozy Autumn Chopped Salad with Roasted Squash

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A hearty fall salad featuring roasted butternut squash, massaged kale, quinoa, dried cranberries, feta, and toasted pecans, all tossed in a creamy maple-tahini dressing. Perfect for potlucks, meal prep, or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large bunch curly kale (about 6 cups chopped), stems removed and leaves finely chopped
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pecans, roughly chopped
  • 1/4 cup thinly sliced red onion
  • 1 apple (Honeycrisp or Fuji), cored and finely diced
  • 1/4 cup tahini
  • 3 tablespoons maple syrup
  • 3 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water
  • 1 small clove garlic, minced or grated
  • 1/4 teaspoon salt
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the squash with olive oil, smoked paprika, garlic powder, salt, and pepper directly on the prepared baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
  3. While the squash roasts, prepare the kale. Remove tough stems and finely chop the leaves. Place in a large bowl, add a pinch of salt and 1 tablespoon of olive oil or lemon juice, and massage with your hands for 2-3 minutes until softened.
  4. Cook the quinoa if not already prepared: rinse 1/2 cup quinoa, combine with 1 cup water in a small saucepan, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork.
  5. Make the dressing: In a small bowl or jar, combine tahini, maple syrup, lemon juice, apple cider vinegar, warm water, minced garlic, salt, and cinnamon. Whisk or shake until smooth. Add more warm water if needed to reach a pourable consistency.
  6. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Let cool.
  7. Assemble the salad: Add the roasted squash (cooled for 5 minutes), cooked quinoa, dried cranberries, crumbled feta, toasted pecans, sliced red onion, and diced apple to the bowl with the massaged kale. Drizzle with about half the dressing and toss gently. Add more dressing as desired.
  8. Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve at room temperature.

Notes

For a vegan version, omit the feta or use vegan feta. For nut-free, replace pecans with pumpkin seeds. The dressing can separate if stored; shake well before using. Store undressed salad in the fridge for up to 3 days.

Nutrition

Keywords: autumn salad, roasted squash, kale salad, maple tahini dressing, fall recipe, vegetarian, gluten-free

Find it online: https://bakebelle.com/cozy-autumn-chopped-salad-with-roasted-squash/