There’s nothing like a hearty, nourishing salad to celebrate fall’s best produce. This Fall Kale Salad is the perfect balance of cozy, crunchy, savory, and a little sweet — thanks to roasted butternut squash, maple-glazed chickpeas, dried cranberries, and pepitas. It’s not just a salad; it’s a full-on autumn moment in a bowl.

Whether you're serving it as a holiday side, a meal-prep lunch, or a weeknight dinner, this vibrant dish delivers on flavor, texture, and plant-based nutrition.

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Ingredients

• Butternut Squash
• Chickpeas
• Kale
• Lemon
• Maple Syrup
• Olive Oil
• Pepitas (pumpkin seeds)
• Dried Cranberries
• Salt
• Ground Black Pepper
• Thymes
• Tahini (optional)

Ingredients Highlight:

Butternut Squash

The true star of this salad. When roasted, butternut squash takes on a beautifully sweet, nutty flavor that adds warmth and depth to every bite.
Chopping a whole squash can be tricky — here’s a tip:

• Microwave it for about 3 minutes after poking a few slits in the skin to soften it slightly and make cutting safer and easier.
• Or, skip the prep and use pre-chopped squash — a total time-saver and my go-to for busy days.

Kale

Kale gets a bad rap, but the trick is in how you treat it. Massaging kale with olive oil, lemon juice, and salt helps to soften the texture and tame its natural bitterness.
It might sound strange, but it makes a huge difference — turning tough leaves into tender greens that are easier to chew, digest, and actually enjoy.

Chickpeas

A plant-based staple and one of the most versatile ingredients in any vegan kitchen. In this salad, chickpeas are roasted with maple syrup, giving them a lightly sweet glaze and a satisfying texture — crispy on the outside, soft and chewy inside. They add protein, crunch, and a pop of flavor to every bite.

Toppings

This salad is all about layers of texture and taste. The pepitas add crunch, while the dried cranberries bring chewiness and a subtle sweetness.
Feel free to get creative — the topping possibilities are endless. Try adding:

• Toasted walnuts or pecans
• Vegan feta or goat cheese
• Pomegranate seeds
• A drizzle of tahini or balsamic glaze

Each bite should feel balanced — chewy, crunchy, creamy, and full of fall flavor.

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Step-by-Step Instructions

1. Roast the Butternut Squash & Chickpeas

Preheat your oven to 400°F. In a medium bowl, toss together the butternut squash with olive oil, salt, pepper, and thyme. Spread onto one side of a parchment-lined baking sheet.

In the same bowl (no need to wash), toss chickpeas with maple syrup and salt. Spread on the other side of the baking sheet.

Bake for 18–20 minutes. If your squash needs more time to soften, remove the chickpeas and continue baking the squash, checking every 3–5 minutes.

2. Massage the Kale

While everything roasts, add chopped kale to the same mixing bowl. Pour in the olive oil, lemon juice, and salt. Massage with clean hands until the kale softens and turns a darker green — about 2–3 minutes. This step makes the kale tender and more pleasant to eat.

3. Assemble the Salad

Once the squash and chickpeas are done, add them to the bowl of massaged kale. Toss everything together gently.

Top with pepitas and dried cranberries, and if you’d like, a drizzle of tahini for added richness.

Why You’ll Love This Salad

• Perfectly seasonal with warm flavors and cozy textures
• Great for meal prep — it holds up well in the fridge
• Plant-based and nutrient-packed with fiber, protein, and healthy fats
• A hit at holiday gatherings and fall potlucks

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Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up better than most greens, so this salad stays fresh and satisfying.

Make It Your Own

• Swap sweet potato for butternut squash
• Add quinoa or farro for a heartier dish
• Use pomegranate seeds instead of cranberries for a burst of freshness
• Top with vegan feta or toasted walnuts for extra flavor and texture