This salad is anything but boring: maple glazed pecans, roasted delicata squash, and seasoned croutons. Every bite is packed with flavor! This satisfying salad can be a delicious weeknight dinner or an impressive side salad to serve during the holidays.
Preheat: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Roast squash: Scatter squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and toss to coat. Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Bake on the upper rack, until golden brown and tender, about 30 minutes.
Make pecans: Melt butter in a skillet over medium-high heat. Whisk in maple syrup. Once the mixture starts to bubble, remove from heat. Add pecans, stir until coated. Transfer pecans (and any liquid) to a second parchment-lined baking sheet. Bake on the bottom rack until pecans are fragrant, about 8 minutes (watch carefully to avoid burning!). Sprinkle with ⅛ teaspoon of the salt. Transfer the parchment paper and pecans to a plate. Transfer to the fridge to cool.
Make croutons: Add bread to a parchment lined baking sheet. Drizzle with 1 tablespoon of the olive oil, toss to coat. Sprinkle with garlic powder, onion powder, ⅛ teaspoons of the salt, and ⅛ teaspoons of the pepper. Toss to coat. Bake on the bottom rack until golden brown, 5 to 7 minutes.
Make dressing: To a small jar add, red wine vinegar, remaining 4 tablespoons of olive oil, lemon juice, maple syrup, dijon mustard, remaining ¾ teaspoons of salt and remaining ¼ teaspoon of pepper. Seal jar with lid and shake to mix.
Assemble: Add kale to a large bowl. Pour dressing over top. Use your hands (or stirring spoon) to thoroughly coat the kale with dressing. Let sit for 5 to 10 minutes to soften. Add dried cranberries, roasted squash, candied pecans, and croutons. Toss and serve.
Notes
Butter or Coconut Oil: You can use regular butter or a storebought vegan butter substitute. If using coconut oil, use refined (deodorized) coconut oil to minimize coconut flavor.
Make ahead tips: You can prep most of the salad components the day before, and assemble just before serving. We often do this when bringing the salad over to someone's place during the holidays. Make the squash, candied pecans, and croutons in advance. Store separately in airtight containers (squash should be refrigerated, pecans and croutons can sit on the counter). We like to wash, pat dry, and slice the kale too (store it in a freezer bag or resealable container). On the day of, before assembling, add the squash to a 350°F (177°C) oven until warm, about 5 minutes. During the holidays, oven space is usually tight, so you can be flexible on the temperature, just adjust bake time accordingly. Then assemble as directed.