Winter Kale Squash Walnuts (Printable)

Tender kale and roasted squash combined with walnuts and a zesty maple-mustard dressing.

# What You’ll Need:

→ Vegetables

01 - 1 medium bunch curly kale (about 7 oz), stems removed, leaves torn
02 - 14 oz butternut squash, peeled and cubed
03 - 1 small red onion, thinly sliced

→ Nuts & Cheese

04 - 1.75 oz walnut halves
05 - 2.1 oz feta cheese, crumbled

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp apple cider vinegar
08 - 1 tbsp pure maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and black pepper, to taste

→ Optional

11 - 1 small apple, cored and thinly sliced
12 - 1 tbsp pumpkin seeds

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking tray and roast for 20–25 minutes, turning once, until golden and tender. Allow to cool slightly.
03 - Place kale leaves in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 1–2 minutes until softened and darkened.
04 - In a small bowl, whisk remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
05 - Add roasted squash, red onion, and apple slices if using to the kale. Drizzle with the dressing and toss to combine.
06 - Sprinkle walnuts, crumbled feta cheese, and pumpkin seeds if used over the salad. Toss gently and serve immediately.

# Expert Advice:

01 -
  • The kale actually becomes tender and sweet when you massage it—no more chewy bitterness holding you back.
  • Roasted squash brings caramel notes that make the whole salad feel indulgent without being heavy.
  • It's the kind of salad that tastes even better the next day as the dressing settles into every leaf.
  • Takes less than an hour from start to table, making weeknight dinners feel effortless.
02 -
  • Don't massage the kale with too much oil or it becomes slippery and won't absorb the dressing. A teaspoon is all it takes to soften it enough.
  • The warm squash and cool kale create a beautiful temperature contrast that makes the whole salad taste more complex than it has any right to be.
  • Make the dressing at least 10 minutes before eating so the flavors have time to meld and the mustard's sharpness rounds out.
03 -
  • Buy your kale a day or two before you plan to make this—older kale is tougher and benefits even more from the massage, which paradoxically makes it tender faster.
  • If your squash pieces are large or thick, they'll cook unevenly. Keep your cubes roughly the same size so they all finish at the same time with that perfect caramelized exterior.

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