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Fall Harvest Kale Salad

Fall Harvest Kale Salad

Fall Harvest Kale Salad is a fresh, nutrient-packed autumn recipe combining hearty kale with seasonal ingredients like roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and creamy feta cheese, all tossed in a sweet and tangy maple-Dijon dressing. This vibrant salad celebrates fall flavors with a perfect balance of textures and is easy to prepare in under 30 minutes, making it ideal for seasonal meals and gatherings.

  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Salad Base

  • 6 cups fresh kale, stems removed and torn into bite-sized pieces
  • 2 medium apples, cored and thinly sliced
  • 2 cups roasted butternut squash, peeled and cubed
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans (or roasted pumpkin seeds for nut-free option)
  • 1/2 cup crumbled feta cheese (optional, omit or substitute for vegan version)

Maple-Dijon Dressing

  • 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

Additional Ingredients

  • 2 tablespoons olive oil (for massaging kale and roasting squash)
  • Salt and pepper (to taste for roasting and seasoning)

Instructions

  1. Prepare the Kale: Remove the thick stems from the kale leaves and tear them into bite-sized pieces. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Massage the kale gently with your hands for 2-3 minutes until it softens and brightens in color.
  2. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the squash, then toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  3. Prepare the Apples and Toast Pecans: Core and thinly slice the apples to maintain crispness. While the squash roasts, toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
  4. Mix the Dressing: In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until the dressing emulsifies and becomes smooth.
  5. Assemble the Salad: In a large bowl, combine the massaged kale, roasted squash, apple slices, dried cranberries, toasted pecans, and crumbled feta cheese. Drizzle the prepared dressing over the salad and toss gently to coat everything evenly.

Notes

  • Massage the kale thoroughly to soften its texture and reduce bitterness.
  • Use fresh, crisp apples for the best flavor and crunch.
  • Roast the butternut squash well to bring out sweetness and caramelized notes.
  • Toast nuts slowly over medium heat to avoid burning and enhance their flavor.
  • Add dressing just before serving to keep the salad fresh and crunchy.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 13g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: Fall salad, kale salad, autumn recipe, butternut squash salad, healthy salad, seasonal ingredients, maple Dijon dressing, nutrient-rich salad