Roasted Delicata Squash and Brussels Sprouts Kale Salad with Honey Dijon Dressing

Cooler weather calls for hearty salads that warm you from the inside out. This robust salad combines tender kale with roasted Brussels sprouts and delicata squash, chewy dried cranberries and a creamy, tangy honey Dijon dressing. Topped with Parmesan cheese and walnuts, it’s a satisfying meal that feels both wholesome and indulgent.

Perfect for a cozy dinner or a make-ahead lunch, this salad is packed with fall flavors and textures. The roasted vegetables add a caramelized sweetness, while the dressing brings a bright, tangy finish. You’ll want to make this all year round!

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Delicata SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dry the kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place in a large bowl.
3. Trim the Brussels sprouts and cut them in half (or quarter if large). Slice the delicata squash in half lengthwise, scoop out the seeds and cut into half-moons about 1/2-inch thick.
4. Toss the Brussels sprouts and squash with 2 teaspoons of olive oil, a pinch of salt and a pinch of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
5. While the vegetables roast, make the dressing: In a small bowl, whisk together the Dijon mustard, maple syrup, lemon juice (from half the lemon), remaining 8 teaspoons olive oil, sugar and a pinch of salt and pepper. Adjust seasoning to taste.
6. Add the roasted vegetables to the bowl with the kale. Pour the dressing over and toss well to coat. Let sit for a few minutes to allow the kale to soften slightly.
7. Top with dried cranberries, walnuts and shaved Parmesan cheese. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I make this salad ahead of time?

Yes, you can roast the vegetables and prepare the dressing up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, toss everything together with the kale.

What can I use instead of walnuts?

Pecans, almonds or pumpkin seeds would work well as a substitute.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your Dijon mustard and other condiments are certified gluten-free if needed.