Name: Recipe "Kale Salad with Roasted Vegetables and Crispy Lentils"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cup butternut squash cubes; 1 lb brussels sprouts (trimmed and sliced 1/4-inch thick); 15 oz canned French lentils (rinsed, drained, and patted dry with towel); 3 tbsp olive oil; 0.5 tsp garlic powder; kosher salt and black pepper (to taste); 4 cup kale (finely chopped); 0.5 cup feta cheese; 0.333 cup sliced almonds or pepitas; 0.333 cup dried cranberries; 0.25 cup red onion (thinly sliced); 0.25 cup olive oil; 3 tbsp balsamic vinegar; 1 tsp dijon mustard; 1 tbsp pure maple syrup; 1 clove garlic (minced); kosher salt and black pepper (to taste)

More ways to enjoy fall: Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans or Egg Salad.

Why This Roasted Vegetable and Lentil Salad Works So Well

I’ve made plenty of kale salads, but this one stands out. The roasted butternut squash and Brussels sprouts bring a caramelized sweetness that pairs perfectly with the tangy maple balsamic dressing. Crispy lentils add a satisfying crunch and a boost of protein, while dried cranberries, feta cheese, and sliced almonds round out the flavors and textures. It’s hearty enough for a main dish and also works as a vegetarian side for Thanksgiving or Christmas.

Why This Kale Salad with Roasted Veggies and Crispy Lentils Wins Every Time

Roasted butternut squash and Brussels sprouts get tender and caramelized, while the crispy lentils add a crunchy contrast that keeps every forkful interesting.
The maple balsamic dressing is easy to whisk together, and its sweet-tangy flavor complements the earthy kale and savory roasted vegetables.
This salad works for meal prep, holiday dinners, or a quick weeknight meal. You can prep the components ahead and assemble when ready.

Key Ingredients for the Best Kale and Roasted Vegetable Salad

Butternut Squash: You need about 4 cups of cubes, from one small squash. I often buy pre-cut cubes to save time. Roasted sweet potatoes are a good alternative if butternut squash is out of season.
Lentils: I use canned French lentils (green or brown) for convenience. Rinse and drain them well. Avoid red lentils, which turn mushy when roasted.
Kale: Hearty kale holds up well to the dressing and roasted vegetables. Other sturdy greens like chard or collards work too, but avoid delicate greens like spinach.

Kitchen Tools for This Roasted Vegetable Salad

Three baking sheets, for roasting the squash, Brussels sprouts, and lentils separately.
A large mixing bowl, to combine everything before dressing.
A small bowl or jar, for whisking or shaking the dressing.
A sharp chef’s knife, for slicing the Brussels sprouts and preparing the squash.

Tips for Making the Crispiest Lentils and Best Roasted Vegetables

Space the butternut squash and Brussels sprouts on separate baking sheets so they roast evenly and get caramelized. Overcrowding leads to steaming instead of browning. The lentils need their own pan too, since they take a bit less time.

Check the lentils after 15 minutes. They can go from crispy to burnt quickly. I like to stir them halfway through and keep an eye on the color. A golden-brown hue means they’re ready.

For the kale, if you’re serving the salad right away, you can massage the leaves with a drizzle of olive oil and a pinch of salt to soften them. This step is optional but makes the kale more tender.

Expert Tips for the Maple Balsamic Dressing and Make-Ahead Prep

The dressing emulsifies best if you whisk the mustard and maple syrup together first, then slowly add the olive oil. If you’re short on time, you can shake everything in a jar. The dressing keeps well in the fridge for up to a week, so I often make a double batch.

When making the salad ahead, store the dressing separately and toss just before serving to keep everything crisp. The roasted vegetables and lentils can be prepped up to 4 days in advance.

Thanksgiving Crowd Tips for This Kale Salad

This salad scales easily for a holiday gathering. I recommend roasting the vegetables and lentils in batches to avoid overcrowding the pans, use two or three sheets per ingredient if needed. You can prep everything a day ahead and assemble right before serving. If bringing it to a potluck, keep the dressing separate and toss the salad at the table to preserve the crunch.

Simple Variations for This Kale Salad

This salad is easy to customize. If you don’t have butternut squash, try roasted sweet potatoes or carrots. Swap the feta for crumbled goat cheese or omit it for a dairy-free version. For extra protein, add leftover shredded chicken or roasted chickpeas. You can also replace the dried cranberries with chopped dried apricots or cherries for a different sweetness.

What to Serve with This Kale and Roasted Vegetable Salad

This salad is a natural companion to roasted turkey or chicken, making it a popular Thanksgiving side dish. It also pairs well with grilled salmon or a simple roasted chicken for a weeknight dinner. For a vegetarian main, add a scoop of quinoa or a fried egg on top. The tangy dressing and crunchy lentils complement richer dishes nicely.

How to Store This Kale Salad for Meal Prep

If you plan to make this salad ahead, store the components separately. Let the roasted vegetables and lentils cool completely, then keep them in airtight containers in the fridge for up to 4 days. Chopped kale can also be stored in a bag or container for 4 days. The dressing will last up to a week in a jar; just whisk it before using. Once the salad is dressed, it’s best eaten within 2 days. For the crispiest result, toss everything together just before serving.

Kale and Roasted Vegetable Salad FAQs

Can I use fresh lentils instead of canned?

Yes, but you’ll need to cook them first. Use about 1 cup dry lentils, cook until tender, then drain and proceed with roasting. Adjust roasting time as they may be softer than canned.

How can I make this salad vegan?

Omit the feta cheese or use a dairy-free alternative. The rest of the salad is already vegan, including the maple balsamic dressing.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check your balsamic vinegar to ensure no additives, and use certified gluten-free mustard if needed.

Can I serve this salad warm?

Absolutely. The roasted vegetables and lentils are warm when you toss them with the kale, which wilts slightly for a different texture. It’s delicious either way.

What’s the best way to slice Brussels sprouts for this salad?

Use a sharp knife to cut them into 1/4-inch slices. This ensures they roast quickly and integrate well into the salad. You can also use a mandoline for uniform slices.

Recipe

Kale Salad with Roasted Vegetables and Crispy Lentils

Hearty kale, roasted butternut squash, Brussels sprouts, crispy lentils, dried cranberries, feta cheese, sliced almonds, and red onion are tossed in a maple balsamic dressing! The perfect salad for fall, winter, and Thanksgiving!

easyVegetarian

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

Lunch

Course

American

Cuisine

408 kcal

Calories

Ingredients

Servings

4 cup butternut squash cubes
1 lb brussels sprouts, trimmed and sliced 1/4-inch thick
15 oz canned French lentils, rinsed, drained, and patted dry with towel
3 tbsp olive oil
0.5 tsp garlic powder
kosher salt and black pepper, to taste

4 cup kale, finely chopped
0.5 cup feta cheese
0.333 cup sliced almonds or pepitas
0.333 cup dried cranberries
0.25 cup red onion, thinly sliced

dressing

0.25 cup olive oil
3 tbsp balsamic vinegar
1 tsp dijon mustard

1 tbsp pure maple syrup
1 clove garlic, minced
kosher salt and black pepper, to taste

Instructions

1
Preheat oven to 425 degrees F.
2
Place the butternut squash cubes on a large baking sheet. Place the sliced brussels sprouts on a second baking sheet and finally, place the lentils on a third baking sheet.
3
Drizzle the butternut squash, brussels sprouts, and lentils with 1 tablespoon of olive oil each. Sprinkle the garlic powder evenly over the lentils. Season all three pans with salt and pepper. Toss until veggies and lentils are well coated.
4
Place all three pans in the oven and roast for 15 to 25 minutes, stirring halfway, or until the veggies are tender and lentils are crispy. The lentils might be done a little sooner so check them first. Remove from oven.

5
To make the dressing, in a small bowl or jar whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
6
In a large bowl, combine the roasted butternut squash, brussels sprouts, lentils, kale, feta cheese, almonds or pepitas, dried cranberries, and red onion.
7
Pour the dressing over the salad and gently toss until well coated. Serve.

Nutrition (per serving)

408kcal

Calorie breakdown

Protein9%41 kcal

Fat60%262 kcal

Carbohydrates31%133 kcal

How this was calculated — 17 of 17 ingredients matched

butternut squash cubesSquash, winter, acorn, raw384 kcal

brussels sproutsBrussels sprouts, raw195 kcal

canned French lentilsSMART SOUP, French Lentil225 kcal

olive oilOil, corn, peanut, and olive398 kcal

garlic powderSpices, garlic powder8 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

kaleKale, raw336 kcal

feta cheeseCheese, feta318 kcal

sliced almonds or pepitasOil, almond706 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)44 kcal

red onionOnions, red, raw26 kcal

olive oilOil, corn, peanut, and olive530 kcal

balsamic vinegarVinegar, balsamic40 kcal

dijon mustardMustard, prepared, yellow3 kcal

pure maple syrupSyrup, Cane40 kcal

garlicGarlic, raw7 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 415 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: fall, gluten-free, glutenFree, Oven Baked, salad, thanksgiving, vegetarian

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