As the leaves turn golden and the crisp autumn air sets in, my kitchen transforms into a cozy haven of seasonal delights. One of my favorite creations during this time is the Caramelized Lemon Shredded Squash and Kale Salad. This vibrant dish not only celebrates the rich flavors of the season but also packs a nutrient punch that’s hard to resist. With roasted delicata squash, hearty kale, and crispy chickpeas, each bite offers a satisfying combination of texture and taste. Plus, the zesty caramelized lemon dressing adds a delightful tang that elevates this salad to a standout main course or a perfect side for your fall gatherings. Whether you’re meal prepping or impressing friends, this vegan beauty is both easy to make and incredibly satisfying. Ready to bring the essence of fall into your home? Let’s dive in!

Why Is This Salad a Must-Try?

Vibrant Flavors: The Caramelized Lemon Shredded Squash and Kale Salad is bursting with seasonal goodness, combining sweet squash and tangy dressing for a palate-pleasing experience.

Nutrient-Packed Delight: Loaded with fiber and plant-based protein, this salad fuels your body while tasting delicious.

Crowd-Pleaser: Perfect for autumn gatherings, it’s a hit at the dinner table. Pair it with crusty bread for an unforgettable meal!

Easy to Prepare: Minimal prep time required, making it a breeze for busy weeknights or last-minute entertaining.

Versatile: Enjoy it on its own, or as a side with protein-rich options, like Chicken Caesar Salad or roasted tempeh for a complete feast.

Bring the essence of fall to your kitchen with this easy, flavorful salad!

Lemon Shredded Squash and Kale Salad Ingredients

• Get ready to gather all the deliciousness for this vibrant dish!

For the Salad

Delicata Squash – Provides natural sweetness and creamy texture; butternut or acorn squash also works beautifully.
Chickpeas – Adds plant-based protein and satisfying crunch; ensure they are well-dried for extra crispiness.
Kale – Offers a hearty base for the salad; shredded cabbage or Brussels sprouts can be great substitutes.
Red Onion – Introduces a sharpness that brightens the dish; feel free to swap in shallots for a milder taste.
Golden Raisins – Adds a touch of sweetness; try cranberries if you prefer or omit them altogether.
Pumpkin Seeds – Contributes healthy fats and nutty flavor; pecans or walnuts are excellent alternatives.

For the Dressing

Lemon – The star of the show; always choose fresh lemons for both zest and juice for the best flavor.
Garlic Powder – Enhances savory notes; adjust according to your taste preference.
Thyme and Black Pepper – Incorporates warmth and depth; season to your liking for a perfect finish.
Maple Syrup – A touch of sweetness that balances the tartness of the lemon; honey is a suitable substitute for non-vegan versions.
Olive Oil – Ensures a smooth and rich dressing; avocado oil can be used for a different twist.

Enjoy this delightful Lemon Shredded Squash and Kale Salad that’s perfect for any autumn meal!

Step‑by‑Step Instructions for Lemon Shredded Squash and Kale Salad

Step 1: Caramelize Lemon
Preheat your oven to 425°F (220°C). Slice the lemons in half and place them cut-side down in a small pan. Bake for about 5 minutes until they develop a golden caramel color. Remove from the oven and let them cool slightly before zesting and juicing, capturing all that vibrant flavor for the dressing of your Lemon Shredded Squash and Kale Salad.

Step 2: Blend Dressing
In a blender, combine the freshly squeezed lemon juice and zest, along with garlic powder, Dijon mustard, apple cider vinegar, maple syrup, olive oil, and a pinch of salt. Blend until the mixture is smooth and creamy. For a fresh herb taste, add chopped parsley at the end and pulse a few times to combine. This zesty dressing will bring your salad to life!

Step 3: Prep Kale
Take your kale and rinse it thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. In a large bowl, massage the kale with 1-2 tablespoons of your prepared dressing and a pinch of salt. Do this for about 2-3 minutes until the leaves soften and darken, which creates a perfect base for your Lemon Shredded Squash and Kale Salad.

Step 4: Pickle Onions
In a separate bowl, mix together thinly sliced red onions, a splash of lemon juice, a drizzle of apple cider vinegar, and a teaspoon of maple syrup. Add in chopped parsley, a pinch of salt, and golden raisins, stirring to coat. Let this mixture sit for about 10 minutes; the onions will soften and develop a tangy flavor that beautifully complements the salad.

Step 5: Make Chickpea Crispies
Drain your chickpeas and pat them well with a towel to remove excess moisture. Mash them gently with a fork to create texture, then spread the chickpeas on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle garlic powder and thyme. Roast in the oven for about 15 minutes, flipping halfway, until they are crisp and golden, adding a delightful crunch to your salad.

Step 6: Roast Squash
Prepare your delicata squash by halving it, scooping out the seeds, and slicing into thin half-moons. Toss the squash slices with olive oil, salt, and pepper in a mixing bowl. Spread them evenly on a baking sheet and roast in the preheated oven for about 15 minutes, or until they are golden and tender. Their natural sweetness will enhance the flavors of your Lemon Shredded Squash and Kale Salad.

Step 7: Combine Salad
In a large serving bowl, combine the roasted squash, massaged kale, and pickled onions. Sprinkle in the roasted chickpeas and pumpkin seeds for added crunch. Drizzle with any remaining lemon dressing, tossing everything together gently until well mixed. Your vibrant Lemon Shredded Squash and Kale Salad is ready to be served and enjoyed!

How to Store and Freeze Lemon Shredded Squash and Kale Salad

Fridge: Store the assembled salad in an airtight container for up to 3 days. However, keep crispy components like chickpeas separate to maintain their crunch.

Make-Ahead Prep: If you plan to enjoy this salad over several meals, prep all ingredients separately and store them in the fridge. Each component will last about 3-4 days while retaining freshness.

Freezer: While it’s not recommended to freeze the salad fully assembled, you can freeze roasted squash and chickpeas for up to 2 months. Thaw them before adding to fresh kale and dressing.

Reheating: If you prefer a warm salad, gently reheat the roasted components in a skillet over medium heat. Avoid reheating pickled onions to preserve their tangy flavor in your Lemon Shredded Squash and Kale Salad.

Expert Tips for Lemon Shredded Squash and Kale Salad

Crispy Vegetables: Spread the veggie layers evenly on the baking tray to avoid steaming. This ensures perfect roasted chickpeas and deliciously textured squash for your Lemon Shredded Squash and Kale Salad.
Protein Boost: For an added protein punch, combine mashed chickpeas with shredded tempeh. Roasting them together enhances the flavors while keeping everything vegan-friendly.
Freshness Matters: Store your salad components separately. This preserves the crispness of the chickpeas and kale to maintain the delightful texture of the Lemon Shredded Squash and Kale Salad when you’re ready to enjoy it.
Assemble Just Before Serving: For optimal taste and texture, assemble the salad right before serving. If needed to reheat, keep the pickled onions on the side until you’re ready to dig in!
Dress to Taste: Adjust the dressing ingredients based on your flavor preference. Adding more lemon juice or herbs can brighten up your Lemon Shredded Squash and Kale Salad, making it uniquely yours.

What to Serve with Lemon Shredded Squash and Kale Salad

Create a well-rounded meal that highlights the flavors of the season with delightful pairings.

Creamy Mashed Potatoes: The buttery texture and earthy flavor make a comforting balance to the tangy salad.
Crispy Tofu Skewers: Plant-based protein that brings a satisfying crunch, perfect for complementing the salad’s crisp chickpeas.
Garlic Bread: Its warm, toasted center and fragrant buttery garlic enhance the comforting autumn experience of the meal.
Roasted Brussels Sprouts: Their nutty taste and tender-crisp texture create a delightful contrast against the fresh components of the salad.
Apple Cider Vinaigrette Coleslaw: The sweet-tart dressing matches the caramelized lemon and adds a crunchy, refreshing component.
Warm Quinoa Bowl: This nutty grain adds heartiness, providing a lovely base for the tangy dressing to soak in.
Cranberry Walnut Salad: The sweet cranberries and crunchy walnuts introduce vibrant flavors and textures for a festive touch.
Sparkling Apple Cider: This fizzy drink beautifully enhances the seasonal flavors and adds a celebratory touch to your meal.
Pumpkin Spice Cake: Indulge your sweet tooth with a slice of moist pumpkin cake to round off your autumn-inspired dining experience.

Lemon Shredded Squash and Kale Salad Variations

Feel free to get creative and personalize your salad with these delightful twists that awaken the senses!

Nuts About It: Swap pumpkin seeds for sliced almonds or walnuts for an extra crunch and nutty flavor.
Grain Boost: Add cooked farro or quinoa for a heartier salad that transforms it into a satisfying main dish. Each bite becomes more filling!
Spicy Kick: Incorporate a pinch of red pepper flakes for a warm kick, balancing the sweetness of the caramelized lemon beautifully.
Dairy Option: Crumble feta or goat cheese over the top for a creamy contrast that elevates the flavor profile even more.
Sweetness Swap: Replace golden raisins with dried cranberries or figs for a different kind of sweetness that complements the salad.
Herbal Addition: Fresh basil or mint can add an intriguing twist, bringing a burst of freshness that contrasts wonderfully with the roasted squash and kale.
Vinaigrette Simplification: If in a hurry, use a store-bought lemon vinaigrette instead of making your own to streamline prep time without sacrificing flavor.

Feel inspired to mix and match, just like in my Cucumber Caprese Salad or my savory Cranberry Rigatoni Salad, both of which celebrate the joy of simple, homemade dishes!

Make Ahead Options

These Caramelized Lemon Shredded Squash and Kale Salads are perfect for meal prep, saving you time during busy weeknights! You can roast the squash and prepare the chickpeas up to 3 days in advance, refrigerating them separately to maintain their crispiness. Additionally, the kale can be massaged with dressing 24 hours prior to serving, allowing it to soften and absorb the flavors. For an easy finish, simply combine all the prepped components—roasted squash, kale, pickled onions, and crisp chickpeas—right before serving. This way, you’ll enjoy the vibrant flavors and textures just as delightful as when freshly made!

Lemon Shredded Squash and Kale Salad Recipe FAQs

How do I choose ripe ingredients for the Lemon Shredded Squash and Kale Salad?
Absolutely! When selecting delicata squash, look for ones that are firm and have a creamy, golden color. Avoid any with dark spots or blemishes. The kale should be vibrant green without wilting, and the red onion should feel heavy for its size, indicating freshness.

What’s the best way to store Lemon Shredded Squash and Kale Salad leftovers?
For optimal freshness, store the assembled salad in an airtight container in the fridge for up to 3 days. However, it’s best to keep crispy components like chickpeas separate to maintain their crunch. Simply place them in a separate container.

Can I freeze components of the Lemon Shredded Squash and Kale Salad?
Very! While it’s not ideal to freeze the fully assembled salad, you can freeze the roasted squash and chickpeas. Allow them to cool completely, then store in freezer-safe bags or containers for up to 2 months. When ready to use, simply thaw them in the fridge overnight before adding to fresh kale and dressing.

What should I do if my chickpeas aren’t crispy when roasted?
To ensure your chickpeas are crispy, make sure they’re thoroughly dried after rinsing them. Spread them out evenly on the baking tray so they don’t steam and avoid overcrowding. If they still aren’t crispy enough, try roasting them a bit longer, checking every couple of minutes so they don’t burn.

Is Lemon Shredded Squash and Kale Salad safe for those with nut allergies?
Yes! This salad can easily be made nut-free. Simply omit any nuts or seeds from the recipe, such as pumpkin seeds, and swap them for crispy sunflower seeds or leave them out altogether. The salad will still be delicious and satisfying without them!