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–+ servings
fall salad

Fall Salad

A hearty autumn salad with kale, roasted butternut squash, apples, cranberries, and pecans, tossed in maple vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main, Salad
Cuisine American
Servings 4 servings
Calories 310 kcal

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Whisk

Ingredients
  

Salad

  • 5 cups kale stems removed, chopped
  • 2 cups butternut squash peeled and cubed
  • 1 apple thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup pecans toasted
  • 1/4 cup goat cheese crumbled

Maple Vinaigrette

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat oven to 400°F (200°C). Spread butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until tender.
  • In a small bowl, whisk olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper to make vinaigrette.
  • Place kale in a large bowl. Massage with a drizzle of vinaigrette for 1–2 minutes to soften.
  • Add roasted squash, apple slices, cranberries, pecans, and goat cheese to the kale.
  • Pour remaining vinaigrette over salad and toss gently to combine.
  • Serve immediately, or chill briefly for deeper flavor.

Notes

Swap pecans for walnuts or pumpkin seeds. For a heartier salad, add roasted chicken or quinoa. Best enjoyed fresh.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 4gCholesterol: 10mgSodium: 280mgPotassium: 500mgFiber: 5gSugar: 12gVitamin A: 8500IUVitamin C: 50mgCalcium: 120mgIron: 2.2mg
Keyword Fall, Harvest, Kale
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