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Autumn Kale Salad with Orange Maple Vinaigrette

A simple salad that captures the best flavors of autumn and winter, tossed in an orange maple vinaigrette dressing

Course Salad, Side Dish
Cuisine American
Keyword chopped kale salad, fall salad recipe, recipes with fall produce, roasted delicata squash, Thanksgiving salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 servings
Author Jazzmine from Dash of Jazz



  • 1 bunch kale chopped
  • 1 delicata squash
  • 5 ounces crumbled gorgonzola cheese
  • ¼ cup dried cranberries
  • 2 tablespoons pepitas
  • ¼ cup walnuts

Orange Maple Vinaigrette

  • ½ cup olive oil
  • 2 tablespoons apple cider vinegar
  • ¼ cup orange juice
  • ¼ cup maple syrup
  • ½ teaspoon crushed red pepper
  • sea salt to taste
  • black pepper to taste


  1. Preheat oven to 425 degrees. Cut off ends of delicata squash then cut it in half, lengthwise. Scoop out seeds then cut into slices about ½-inch thick.

  2. Place squash slices in a large bowl then drizzle with one tablespoon olive oil and sprinkle with sea salt and black pepper. Toss until evenly coated.

  3. Spread out squash slices on a non-stick sheet pan (or one lined with parchment paper) then roast for about 15 minutes. Flip slices over then continue roasting for another 15 minutes or until both sides are caramelized.

  4. Meanwhile, to prepare salad, cut off stalks from kale bunch then chop leaves into bite-sized pieces.

  5. Add to a large salad bowl, followed by Gorgonzola, dried cranberries, pepitas, and walnuts.

  6. Combine all vinaigrette ingredients in a bowl and whisk until uniform. Pour over top of salad and toss.

  7. Lay slices of delicata squash over top of salad and serve.