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Autumn Glow Salad

Autumn Glow Salad

The Autumn Glow Salad is a vibrant and nourishing fall-inspired salad combining fresh kale, crisp apples, roasted butternut squash, dried cranberries, toasted pecans, and shaved Parmesan cheese, all tossed in a sweet and tangy maple Dijon vinaigrette. Perfect as a light lunch or a colorful side dish, this salad captures the essence of autumn with balanced flavors, easy preparation, and adaptable options for various dietary preferences.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Salad Ingredients

  • 4 cups fresh kale, chopped into bite-sized pieces
  • 2 crisp apples (such as Honeycrisp or Fuji), cored and diced
  • 2 cups roasted butternut squash cubes (tossed with 1 tablespoon olive oil)
  • 1/3 cup dried cranberries
  • 1/2 cup toasted pecans
  • 1/3 cup shaved Parmesan cheese

Maple Dijon Vinaigrette

  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Vegetables and Fruits: Wash and chop the kale into bite-sized pieces. Core and dice the apples. Toss cubed butternut squash with olive oil and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and caramelized.
  2. Toast the Pecans: In a dry skillet over medium heat, toast the pecans for 3-5 minutes until fragrant and slightly crispy, stirring frequently to avoid burning.
  3. Mix the Maple Dijon Vinaigrette: Whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until the dressing is fully emulsified and smooth.
  4. Combine and Toss: In a large bowl, combine the chopped kale, diced apples, roasted butternut squash, dried cranberries, toasted pecans, and shaved Parmesan cheese. Drizzle the maple Dijon vinaigrette over the salad and toss gently to coat all ingredients evenly without bruising.
  5. Serve Fresh: Serve the salad immediately to enjoy the crisp textures and fresh flavors, or chill briefly in the refrigerator to allow flavors to meld before serving.

Notes

  • Massage the kale with a pinch of salt before assembling to soften its texture and reduce bitterness.
  • Avoid overcooking the butternut squash to maintain slight firmness and vibrant color.
  • Add the vinaigrette just before serving to keep the salad crisp.
  • Choose fresh, crisp apple varieties such as Honeycrisp or Fuji for best flavor and crunch.
  • Toast nuts gently to prevent burning and preserve natural oils.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 16 g
  • Sodium: 320 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 10 mg

Keywords: autumn salad, fall salad, kale salad, butternut squash salad, maple Dijon vinaigrette, seasonal salad, healthy salad