Fall Harvest Salad with Roasted Squash and Maple Vinaigrette

A good fall salad is the dish that keeps a holiday table from feeling heavy. This one pairs warm, caramelized roasted butternut squash with sturdy kale, crisp apple, toasted pecans, salty feta and a few ruby pomegranate seeds, all tossed in a sweet-tangy maple and apple cider vinegar dressing. It is colourful, filling enough for a vegetarian main, and most of it can be prepared a day ahead, which makes it a smart addition to Thanksgiving, a potluck or a simple weeknight dinner.

Why this salad works

Kale is tough on its own, but a short massage with a little dressing softens it and tames the bitterness, so it holds up for hours without wilting. That is why kale suits make-ahead salads better than tender lettuce. Roasting the squash at high heat concentrates its natural sugars, and the contrast of warm sweet squash, crunchy nuts, tart apple and creamy cheese gives every forkful something different.

Tips for the best result

• Cut the squash into even pieces and do not crowd the pan, so the edges brown instead of steam.
• Toast the pecans in a dry pan for a few minutes until fragrant. It makes a big difference in flavour.
• Dress the kale first and let it rest for ten minutes, then add the soft ingredients.
• Add the apple just before serving, or toss the slices in a little lemon juice, so they stay pale.

Variations

Swap the pecans for walnuts or pumpkin seeds, add cooked quinoa or farro for a full meal, or top with roasted chicken. For a dairy-free or vegan version, leave out the feta and add a spoonful of chickpeas. A pinch of cinnamon or sumac on the squash gives a Middle Eastern note that goes especially well with pomegranate.

Serving ideas

Serve it next to roast turkey, as a lighter side to baked mac and cheese, or on its own with crusty bread. On a holiday buffet it looks beautiful on a wide platter with the pomegranate seeds scattered on top at the last minute.

Make ahead and storage

Roast the squash and make the dressing up to two days ahead and store them separately in the fridge. Assemble the salad within an hour of serving, reheating the squash briefly if you like it warm. Leftover dressed salad keeps for a day in the fridge; the kale stays surprisingly crisp, though the apple will soften.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.