Savor the flavors of fall with this kale salad featuring roasted acorn squash, crispy chickpeas, dried cranberries, and pumpkin seeds all tossed in a creamy maple tahini dressing.

Savor the flavors of fall with this kale salad featuring roasted acorn squash, crispy chickpeas, dried cranberries, and pumpkin seeds all tossed in a creamy maple tahini dressing.

Fall salads are my favorite. I love the combination of greens with autumnal vegetables and flavors. This salad is at the top of my list. Made with hearty kale, acorn squash which is roasted to perfection, crispy chickpeas, dried cranberries, and pumpkin seeds. To top it off, the salad is tossed in a simple creamy maple tahini dressing!.

The maple tahini dressing is to die for. It’s the perfect combination of sweet and nutty and it’s completely oil-free, made with just 3 ingredients!

This salad has all the elements of a perfect fall salad: hearty greens, crunch from the chickpeas and pumpkin seeds, sweetness from the acorn squash and dried cranberries, and creaminess from the maple tahini dressing.

Kale is my favorite base for salads (younger me would have never believed I’d be saying this now). It’s also one of the healthiest greens for you; loaded with antioxidants, vitamins, and nutrients.

Ingredients Needed

  • Curly kale – curly kale works perfectly in this salad, but feel free to substitute for baby kale or tuscan kale. Some people don’t like kale, but it’s all about how it’s prepared. This recipe will turn kale-haters into kale-lovers!  
  • Acorn squash – tossed in spices and roasted to perfection, it’s the star of the show!
  • Chickpeas – a/k/a garbanzo beans. We’re going to roast the chickpeas alongside the acorn squash until they turn crispy, like croutons!
  • Dried cranberries – to add a bit of sweetness to the salad.
  • Pumpkin seeds – a/k/a pepitas.
  • Vegan feta – or regular feta cheese.
  • Maple tahini dressing – I am completely obsessed with this creamy dressing made with tahini, maple syrup, apple cider vinegar and a bit of water.
  • Seasonings – salt, pepper, smoked paprika, garlic powder and onion powder.

How to Roast Acorn Squash

The first step is to roast the acorn squash and chickpeas.

  1. Preheat the oven to 400ºF and wash the acorn squash. If the acorn squash is too hard to cut, poke some holes in it and place it in the microwave for 3-4 minutes.
  2. Cut off the top and bottom of the squash. Then cut it in half and scoop out the seeds with a spoon. Cut the squash into slices and add to a bowl with the chickpeas and seasonings. Toss to coat, then arrange on a baking sheet and roast for 45 minutes, turning halfway through.

Assemble the Kale Salad

  1. Wash the kale and chop or tear into bite-sized pieces. Add the chopped kale to a large bowl with a drizzle of olive oil or lemon juice and massage with your hands for 30-60 seconds. The purpose of massaging the kale is to soften it and reduce bitterness. An easy step that makes a huge difference!
  2. Make the dressing by whisking together the tahini, maple syrup, apple cider vinegar and water.
  3. Assemble the salad by layering the kale, roasted acorn squash, crispy chickpeas, dried cranberries, and pumpkin seeds. Toss it with the maple tahini dressing and serve!
close up of acorn squash kale salad with pumpkin seeds and dried cranberries

Frequently Asked Questions

Do I need to peel acorn squash?

Nope! The skin gets soft when roasted in the oven and it’s loaded with vitamins and fiber.

Can I use a different kind of lettuce to make this salad?

I think curly kale works best with this salad, but tuscan kale or even arugula would be great, too!

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

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Acorn Squash Kale Salad with Maple Tahini Dressing

Savor the flavors of fall with this kale salad featuring roasted acorn squash, crispy chickpeas, dried cranberries, and pumpkin seeds all tossed in a creamy maple tahini dressing.

Ingredients
 

For the acorn squash

  • 1 small acorn squash, washed and dried
  • 1 15oz can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Maple Tahini Dressing

For the Salad

  • 6 cups chopped kale, pre-washed
  • cup vegan feta, or regular feta
  • cup dried cranberries
  • cup pepitas

Instructions
 

Prepare the squash

  • Preheat the oven to 400℉ and line a baking sheet with parchment paper. 
  • Cut off the top and bottom of the acorn squash. Then, cut it in half and scoop out the seeds with a spoon. Cut the squash into 1/2 inch thick slices and add to a large bowl along with the chickpeas, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat, then arrange on the baking sheet and roast for 45 minutes, turning halfway through.

Make the dressing

  • Make the dressing by whisking together the tahini, maple syrup, apple cider vinegar and water. Set aside.

Assemble the salad

  • Add the chopped kale to a large bowl with a drizzle of olive oil or lemon juice and massage with your hands for 30-60 seconds. The purpose of massaging the kale is to soften it and reduce bitterness. An easy step that makes a huge difference!
  • Assemble the salad by layering the kale, roasted acorn squash, and crispy chickpeas. Sprinkle with feta, dried cranberries, and pepitas. Toss the salad with the maple tahini dressing and serve!

Notes

  • If the acorn squash is too hard to cut, poke a few holes in it and place it in the microwave for 3 minutes to soften. 
Serving: 1serving, Calories: 333kcal, Carbohydrates: 42g, Protein: 12g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 4mg, Sodium: 486mg, Potassium: 642mg, Fiber: 9g, Sugar: 13g, Vitamin A: 2554IU, Vitamin C: 29mg, Calcium: 139mg, Iron: 4mg
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