RECIPE: Fig, Walnut & Squash Kale Salad (Chef Kaleb Wyse)

The holidays are here! Ready for a delicious fall salad to accompany your holiday meal? Check out our friend Kaleb Wyse’s fig, walnut and squash kale salad. It makes for a wonderful starter course for your meal line-up!

While salads are not traditionally thought of during the fall, this hearty recipe is the epitome of a fall-time salad! It’s packed with figs, squash, candied walnuts, and kale, topped with a delicious vinaigrette.

  • Prep Time 20 mins
  • Cook Time 30 mins
  • Total Time 50 mins
  • 6 Servings


  • 1 delicata squash
  • 2 bunches kale, stems removed and chopped
  • 16 oz fresh figs, stems removed and quartered
  • 2 oz feta cheese, crumbled

For the walnuts:

  • 1 ½ cups walnuts
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • ¾ tsp cinnamon
  • ½ tsp cayenne pepper
  • ¼ tsp salt

 For the dressing:

  • 2 tbsp minced shallot
  • 1 clove garlic, minced
  • 3 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • ½ cup olive oil


For the squash:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Remove the stem and cut the squash in half lengthwise. Remove the seeds and pith. Slice halves into ½-inch pieces and place them on a large baking sheet. Drizzle with 2 tbsp olive oil, rub with hands to coat evenly, and place in a single layer. Sprinkle with 1 ½ tsp salt and 1 tsp black pepper.
  3. Roast in the preheated oven until golden and beginning to caramelize, 15-20 minutes. Remove from oven and set aside to cool.

For the walnuts:

  1. Preheat oven to 425 degrees Fahrenheit
  2. On a baking sheet, combine the walnuts, maple syrup, brown sugar, cinnamon, cayenne pepper, and salt. Toss to evenly combine and spread to a single layer.
  3. Place in the oven and watch closely until the sugars begin to caramelize and the nuts are toasted, 5-8 minutes. Remove from the oven and stir occasionally while cooling to separate the pieces.

For the salad:

  1. In a large salad bowl or small jar, combine the shallot, garlic, mustard, salt, pepper, maple syrup, and apple cider vinegar. Whisk to combine. Continue to whisk and slowly add the olive oil in a steady stream.
  2. Add the kale and toss to coat. Using hands, massage the kale slightly to tenderize. This can be done up to five hours before serving.
  3. When ready to serve, add the prepared squash, figs, walnuts and feta cheese.

Serving: 1 serving
Calories: 511 kcal

Watch the full video of Kaleb making this dish!

For more delicious content, follow Keleb Wyse on Instagram @wyseguide.

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