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Kale Salad with Acorn Squash, Goat Cheese, and Candied Pecans | #paleo #salad #thanksgiving #sidedish #squashsalad |

Kale Salad with Acorn Squash, Goat Cheese, and Candied Pecans

  • Author: Ellie
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 servings 1x
  • Category: Side
  • Method: Oven


All of the flavors of fall wrapped up into one Kale Salad with Acorn Squash – topped off with goat cheese, dried cranberries, and candied pecans!


  • 1 acorn squash
  • Olive oil
  • Salt and Pepper
  • 1 large bunch of green kale
  • Balsamic vinaigrette
  • 1/4 cup pecan pieces
  • 1 teaspoon maple syrup
  • 3 Tablespoons dried cranberries
  • 2 ounces goat cheese


  1. Preheat oven to 400 degrees F.
  2. Cut the acorn squash in half, scooping out seeds. Cut each half into 1/2 inch slices. Drizzle with olive oil, salt and pepper.
  3. Roast for 40 minutes, flipping squash halfway through.
  4. While the squash is roasting, prepare the salad. Wash and dry kale and tear into bite size pieces. Drizzle kale with a balsamic vinaigrette and massage.
  5. Heat a skillet over medium-low and add pecans. Toast pecans until they come fragrant, about 5 minutes. Add maple syrup to pecans, making sure they are coated. Turn the heat off after another minute and allow the pecans to cool.
  6. Add roasted squash, candied pecans, dried cranberries, and crumbled goat cheese to kale. Toss to combine!

Keywords: salad, fall, squash, thanksgiving