Maple Mustard Butternut Squash Kale Salad

Butternut squash kale salad on a white plate.

 

This butternut squash kale salad is the perfect fall salad filled with delicious brussels sprouts, chickpeas, fresh clementines and roasted walnuts – and then drizzled with a simple maple mustard vinaigrette.

 

Comforting fall food does not necessarily mean unhealthy food. This salad is chock full of healthy ingredients while we can still enjoy the cozy warmness of fall that we all love. 

 

Other healthy fall food I can recommend are honey banana bread, 3 minute garlic butter kale, curry coconut carrot soup and chicken shawarma.

 

Butternut squash and chickpeas on a bed of kale.

 

The 5 perfect elements of a fall salad

 

As I mention in my arugula summer salad, there’s five elements you should consider to create the perfect salad. This makes making a balanced salad so much easier. To create this fall salad, I used these ingredients within the five categories:

 

  • Green: The something green in this salad is obviously the super nutritious kale, but also the brussels sprouts
  • Sweetness: Clementines, maple syrup and butternut squash. Clementines add both freshness and sweetness to this salad!
  • Something crunchy: Roasted walnuts, but you can use whatever nuts you prefer.
  • Creamy: The parmesan on the brussels sprouts and chickpeas is so, so good!
  • Dressing: This maple mustard dressing rounds off this salad perfectly. 

 

Butternut squash kale salad seen from above.

 

All this considered, I think this is a pretty epic and healthy homage to fall. 

 

A quick overlook on the health benefits of this butternut squash kale salad

 

  • Butternut squash is low in calories yet high in nutrients such as vitamin A, C, magnesium and potassium. All this is great to aid weight loss, promotes eye health and can prevent heart
    diseases. 
  • Kale is a superfood that is packed with vitamin A, C and K, lutein, powerful antioxidants and tons of minerals. Kale is also good for eye health and weight loss, but also lowers cholesterol, prevents blood clotting.
  • Brussels sprouts are an excellent source of protein, vitamin A and K. Brussels sprouts can be good for improving bone health and vision, managing diabetes and great for your skin.
  • Garlic is not only the most delicious thing, it is also packed with manganese, vitamin B6, C, selenium and fiber. Garlic can combat sickness, reduce blood pressure, improves cholesterol levels and so much more.
  • Walnuts have healthy fats, including omega 3 fatty acids, calcium, iron, potassium and more. Walnuts helps lower the cholesterol, they can ease inflammation and lower your chances of blood clot. 

 

A serving bowl of salad with butternut squash.

 

There are of course many more health benefits of all these ingredients, and also many of the ingredients I didn’t mention. All in all, this butternut squash kale salad is packed with the good stuff both nutrition-wise and flavor-wise! 

 

How to roast butternut squash

 

Butternut squash is easy to prepare in the oven. Start by pre-heating the oven to 400F (200C). Chop the ends of the butternut squash so that it stands more sturdily on your chopping board. Peel it using either a knife, ostehøvel or a vegetable peeler (1-2)

 

Once it’s peeled, use a heavy and sharp knife to cut through the butternut squash lengthwise to get two equal sized pieces. Scoop out the pumpkin seeds and strainy meat and either discard or roast the pumpkin seeds as a wonderful snack!

 

Steps to chop butternut squash.

 

Now chop the butternut squash into equal sized pieces (4), they won’t be completely uniform but that is ok. Place on a parchment lined baking sheet and combine with all the ingredients listed under butternut squash in the recipe card – apart from the maple syrup. 

 

Bake in the oven for about 20 minutes or until they are fork tender (they slide off your fork when pressing them). A couple of minutes before taking them out of the oven, combine with maple syrup. 

 

Shaved brussels sprouts

 

At the same time, prepare the brussels sprouts. These can be in the oven at the same time as the butternut squash, but preferably on two separate sheets as it is a lot of veggies. 

 

Cut the stem off the brussels sprouts and remove bruised leaves. Place them in a food processor and pulse until you get your desired level of shaveness (yes, this is now a word). Drain chickpeas and dry as best as you can. Combine with all of the ingredients listed under brussels sprouts – apart from the parmesan cheese. 

 

Place on the baking sheet and bake first for about 20 minutes, and then take it out and sprinkle with parmesan cheese, increase temperature to 430F (220C) and roast for an additional 5 minutes. 

 

Steps to roast butternut and brussels sprouts.

 

Maple mustard garlic vinaigrette

 

This maple mustard garlic vinaigrette really tops this salad off nicely! You can use whatever dressing you think is best, but it’s hard to beat this sweet and tangy combination in my book. All you got to do is to shake all the ingredients together in a jar with a lid. 

 

Pouring maple mustard vinaigrette over the salad.

 

Super quick wilted kale 

 

Just before serving, you can begin with the kale and walnuts. In a large casserole, add oil and garlic and once that is fragrant, add in the chopped kale. Give it a good mix, place the lid on and let it wilt for about 2-3 minutes.

 

I’ve also used wilted kale as a side dish, like in this garlic kale recipe. Just a quick way of getting a lot of flavor and getting rid of some of the bitterness in the kale. You do not have to do this, but if it takes less than 5 minutes, I will gladly do it each time. 

 

Steps to make this butternut squash kale salad.

 

Chop the walnuts and roast them in a dry pan on medium heat until they smell nutty. Slice the clementines as you wish. Serve with roasted butternut squash, shaved brussels sprouts and maple mustard vinaigrette!

 

For an extra filling dinner I also sometimes include a chicken breast or pork tenderloin, but it’s filling enough on its own. Scroll down a little to find a printable recipe card. 

 

Butternut squash and chickpeas on a bed of kale.

 

Did you like this butternut squash kale salad? I think you will love these too:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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Butternut squash kale salad on a white plate.

Maple Mustard Butternut Squash Kale Salad

Yield: 8 as a side
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This butternut squash kale salad is the perfect healthy fall salad filled with brussels sprouts, clementines, and maple mustard dressing!

Ingredients

Roasted butternut squash

  • 1 small butternut squash, peeled and cubed. (About 500g)
  • 1/2 tsp dried thyme
  • 1/2 tsp each of salt and pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

Shaved brussels sprouts with chickpeas

  • 3 cups whole brussels sprouts, stems removed. (About 400g)
  • 1 1/2 cups drained chickpeas (15 oz/400g can)
  • 1 tbsp olive oil
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp flaky sea salt
  • 1/4 cup grated parmesan (4 tbsp)

Maple Syrup Mustard Dressing

  • 1 1/2 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 1 tsp maple syrup
  • 1 tsp grainy mustard
  • 1/4 tsp grated garlic
  • 1/4 tsp salt

Kale Salad

  • 2 1/2 cups chopped kale (150g)
  • 1 tbsp olive oil
  • 1 clove garlic
  • 3 clementines (or mandarins, small oranges)
  • 2 tbsp chopped walnuts

Instructions

  1. Prepare two baking sheets with parchment paper. Pre-heat oven to 400F (200C).
  2. Butternut squash: Peel and cube butternut squash and place on one baking sheet. Mix with the other ingredients (except maple syrup) for the butternut squash.
  3. Brussels sprouts: Remove stem from brussels sprouts and place in a food processor. Pulse a few times until it's all shredded (or shaved). Pour on to the other baking sheet and mix with drained chickpeas and the other ingredients (except parmesan) for the brussels sprouts.
  4. Roast: Place both sheets into the oven and bake for 20 minutes or until butternut squash is fork tender, add maple syrup the last minute or so. Remove the sheet with the butternut squash. Sprinkle parmesan on the brussels sprouts and increase temperature to 440F (220C) for five more minutes.
  5. Prepare dressing and kale salad: While these are roasting, shake all the ingredients for the dressing in a jar. Cut each clementine wedge in half. In a dry pan roast the chopped walnuts for a few minutes until fragrant. For the kale, add oil and garlic in a large pot over medium heat. Add in the kale and give it a mix. Put the lid on for a few minutes and mix again.
  6. Serve: Divide the kale among the plates, top with butternut squash, brussels sprouts and all the other ingredients.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 367mgCarbohydrates: 24gFiber: 6gSugar: 8gProtein: 7g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!


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