Dinner

Roasted Butternut Squash Kale Salad with Maple Cumin Vinaigrette and Crispy Almond Crunch Recipe

ByMatteo Rossi December 7, 2025December 7, 2025

Introduction

This Roasted Butternut Squash Kale Salad is a vibrant and flavorful dish perfect for any season. It combines tender roasted vegetables, crunchy almonds, and a zesty vinaigrette to create a satisfying and healthy meal. Ideal for lunch or as a side, it’s sure to brighten up your table.

A white oval plate holds a colorful salad with three main layers: the bottom layer is curly dark green kale leaves mixed with lighter green chopped cabbage, the middle layer has several bright orange thin carrot ribbons scattered all over, and the top layer features roasted sweet potato slices that are brown and slightly charred, along with light beige chickpeas and golden-brown toasted almonds sprinkled across. The texture mix shows leafy, smooth ribbons, and crunchy roasted pieces, all on a white marbled surface. A silver fork rests on the side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small green cabbage (or ½ of a large cabbage)
1 small butternut squash (1½ to 2 pounds)
Extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon pure maple syrup
1 teaspoon ground cumin
½ teaspoon red pepper flakes
3 to 4 cups (50-65g) chopped kale
2 to 3 large carrots, peeled and ribboned
1 (15-ounce/425g) can chickpeas, drained and rinsed
3 garlic cloves, crushed or finely minced
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
¾ teaspoon Dijon mustard
¾ teaspoon dried oregano
½ teaspoon red pepper flakes
3 tablespoons extra virgin olive oil
½ cup (70g) whole unsalted almonds
2 tablespoons (42g) agave nectar
1/8 teaspoon cayenne pepper

Instructions

Step 1: Preheat your oven to 450ºF (232ºC).
Step 2: Trim the bottom stem from the cabbage, keeping the core intact to hold the leaves. Slice the cabbage in half, then cut into 1-inch thick wedges. Place on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, season with 1 teaspoon kosher salt and black pepper. Rub the oil and seasonings into the cabbage.
Step 3: Peel the butternut squash, cut it in half vertically, and scoop out the seeds. Using a mandoline or sharp knife, thinly slice the squash into ¼-inch thick half-moons. Toss the slices in a bowl with 1 tablespoon olive oil, maple syrup, cumin, red pepper flakes, 1 teaspoon kosher salt, and black pepper. Arrange on a rimmed baking sheet without overlapping.
Step 4: Roast cabbage and squash for 15 minutes. Flip cabbage wedges and toss squash to turn them. Roast an additional 10 to 13 minutes until cabbage edges brown and squash is tender and browned.
Step 5: Make the vinaigrette: In a bowl, whisk garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano. Slowly whisk in olive oil until combined. Season with ¼ teaspoon kosher salt and pepper. Alternatively, shake all ingredients in a sealed jar until emulsified.
Step 6: Prepare the almond crunch: Line a plate with parchment paper. Heat a medium pan over medium heat. Add almonds, agave nectar, cayenne, salt, and pepper. Stir constantly for 2 to 3 minutes until nuts are browned and caramelized. Transfer to parchment and press almonds into a pile. Let cool briefly, then break into clusters.
Step 7: Assemble the salad: In a large bowl, combine kale, carrot ribbons, and chickpeas. Toss with some vinaigrette. Add roasted squash and cabbage, drizzle more vinaigrette, and gently toss again. Top with almond crunch. Serve warm or at room temperature.

Tips & Variations

Use a mandoline for evenly thin squash slices to ensure even roasting.
Swap almonds for pecans or walnuts for a different nutty flavor.
For extra protein, add cooked quinoa or grilled chicken on top.
If you prefer less spice, reduce or omit the red pepper flakes and cayenne.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed at room temperature or slightly warmed; reheat gently if desired and add fresh almond crunch before serving for maximum texture.

How to Serve

A white oval plate sits on a white marbled surface, filled with a colorful layered salad. The bottom layer is made of dark green kale leaves mixed with pale green cabbage pieces. On top, bright orange carrot ribbons curl and twist over the greens. Crispy roasted sweet potato slices, golden brown with charred edges, are scattered evenly across the salad. Light beige chickpeas are sprinkled throughout, along with toasted nuts adding a crunchy texture. A pair of silver serving spoons rests on the left side of the plate. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

While fresh butternut squash is preferred for this recipe’s texture and roasting, you can use thawed frozen squash. Spread it in a single layer on a baking sheet to roast, but keep in mind it may be softer and less caramelized.

How can I make this salad vegan?

This salad is naturally vegan if you use pure maple syrup and agave nectar, which are plant-based sweeteners. Just ensure any added ingredients or dressings are free from animal products.