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Roasted Squash, Kale & Apple Salad with Pepitas and Maple-Dijon Vinaigrette

Roasted Squash, Kale & Apple Salad with Pepitas and Maple-Dijon Vinaigrette

Updated October 28, 2026

Massaged kale tossed with warm caramelized squash, crisp apple and toasted pepitas in a tangy maple-Dijon vinaigrette.

Before you start: heat the oven to 425°F; cut the squash into 3/4-inch cubes, or use pre-cut squash. Meal prep: massaged kale holds up in the fridge 2 days. Store the squash, pepitas and dressing separately and add the apples the day you eat it.

Pre-cut squash from the produce section skips the peeling. For a heartier main, add a can of rinsed chickpeas or a cup of cooked farro or quinoa.

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 2 lb butternut squash (peeled and cut into 3/4-inch cubes; 1 medium squash, or pre-cut)
  • 5 tbsp extra-virgin olive oil (divided)
  • 1 tsp kosher salt (divided)
  • ¼ tsp black pepper
  • ½ cup raw pepitas (pumpkin seeds)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • 8 oz lacinato or curly kale (stems removed, leaves torn)
  • 2 Granny Smith apples (cored and thinly sliced)

Instructions

Roast the squash
On the sheet pan, toss squash cubes (2 lb) with olive oil (2 tbsp), salt (½ tsp) and pepper (¼ tsp) and spread in a single layer.
Roast at 425°F, stirring once halfway, until tender and browned at the edges, about 25 minutes.
Equipment: rimmed sheet pan
Toast the pepitas
Toast pepitas (½ cup) in a dry skillet over medium heat, shaking the pan, until they puff, pop and turn golden, about 3 minutes. Tip onto a plate.
Equipment: small skillet
Make the vinaigrette
Whisk cider vinegar (2 tbsp), Dijon (1 tbsp), maple syrup (1 tbsp), shallot, garlic and salt (¼ tsp).
Slowly whisk in olive oil (3 tbsp) until creamy.
Equipment: small bowl and whisk
Massage the kale
Put kale (8 oz) in the salad bowl with salt (¼ tsp) and about 2 tablespoons of the vinaigrette.
Squeeze and rub the leaves with your hands until they turn darker green, shrink a little and feel tender, about 2 minutes.
Equipment: large salad bowl
Toss and serve
Add the warm squash and the rest of the vinaigrette and toss gently.
Top with sliced apples and the toasted pepitas and serve.
Equipment: large salad bowl

Tomorrow's Meal

Squash, Kale & Black Bean Skillet Tacos

Leftover squash and kale seared in a hot skillet with black beans and cumin, piled into warm tortillas.

You'll need to pick up:

1 can black beans, rinsed6 corn tortillas1 tsp ground cumin1 tbsp olive oil1 lime

Quick overview:

  1. 1.Heat the oil in a skillet over medium-high heat and add the leftover squash and kale with the cumin
  2. 2.Cook 3 to 4 minutes until the squash browns and the kale crisps at the edges
  3. 3.Stir in the beans and cook 2 minutes until hot
  4. 4.Warm the tortillas in a dry skillet, fill and finish with pepitas and a squeeze of lime

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