Roasted Acorn Squash and Kale Salad

Roasted Acorn Squash and Kale Salad is perfect for fall and winter! Roasted squash adds sweetness, along with currants and a maple vinaigrette. Delicious enough for a spot on the holiday table and easy enough for a weeknight meal. Enjoy the contrasting flavors and textures in this gluten free salad recipe!
Roasted acorn squash over kale, with sunflower seeds, currants and a maple vinaigrette on a white serving platter.
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Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 339kcal
Author Liren Baker


For the dressing:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper

For the salad:

  • 1 acorn squash halved, seeds removed, and sliced into 1/2 inch thick slices
  • 2 tablespoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon paprika
  • 6 cups chopped kale
  • 1 cup shredded carrot
  • 1 cup shredded red cabbage
  • 1/2 cup currants
  • 1/2 cup sunflower seeds plus a little more for garnish
  • 1/2 cup crumbled feta cheese


Make the dressing:

  • In a small bowl, whisk together the vinegar, maple syrup and Dijon mustard.
  • While whisking, drizzle in the olive oil and continue whisking until the dressing is fully emulsified.
  • Season to taste with salt and pepper.

Make the salad:

  • Preheat the oven to 400°F with a wire rack placed in the center. Line a baking sheet with parchment or aluminum foil.
  • Place the slices of acorn squash on the baking sheet, toss in the olive oil, making sure the squash is evenly coated.
  • Season the squash on both sides with salt, pepper and paprika.
  • Place in the oven to roast for about 40 minutes, flipping halfway through.
  • In a bowl, toss the kale, carrots, cabbage, currants and sunflower seeds in about 3/4 of the dressing.
  • Arrange the salad in a platter, and top with the acorn squash. Drizzle with remaining dressing and top with feta cheese, and a few more sunflower seeds, for garnish.


  • To save time, I used pre-bagged Organic Kale Salad by Harvest Sensations, found at Whole Foods. For this recipe, 1/2 a 1-lb bag works perfectly.
Components of the salad can be prepared in advance:
  • Acorn squash can be roasted the day before and stored in the refrigerator until ready to serve. Simply reheat before serving.
  • The kale, carrots, cabbage, currants and sunflower seeds can be tossed in 3/4 of the dressing the day before and stored in the refrigerator until ready to serve.


Calories: 339kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 203mg | Potassium: 884mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10910IU | Vitamin C: 98.8mg | Calcium: 222mg | Iron: 2.8mg
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