This colorful Fall Harvest Salad is packed with tasty butternut squash, crisp apples, and fresh greens. It’s like autumn on a plate, making it perfect for cozy dinners.
Don’t you just love when a salad feels like a hug? I adore mixing in some nuts for crunch. Pair it with your favorite dressing, and you’ve got a delightful meal!
What I love most is how easy it is to whip up. Just roast the squash, toss everything together, and enjoy a little bite of fall. Yum!
Key Ingredients & Substitutions
Kale: I love using kale for its hearty texture. It holds up well with dressing and adds a great nutritional punch. If you prefer something milder, you can swap it for spinach or mixed greens.
Butternut Squash: This sweet gem is crucial for fall flavors. You can use sweet potatoes or acorn squash as alternatives if butternut is hard to find.
Apples: Fuji and Honeycrisp are sweet and crunchy, perfect for this salad. For a tart option, try Granny Smith apples or even pears if you want a change.
Nuts: Pecans or walnuts bring a nice crunch. Almonds or sunflower seeds work well too, especially if you’re catering to nut allergies.
Cheese: Feta adds a salty kick, while goat cheese offers creaminess. If you’re looking for a vegan option, omit the cheese or try a good vegan cheese substitute.
How Do I Make the Kale Tender?
Massaging the kale is a game changer! This technique softens the tough leaves and makes them more enjoyable. Here’s how to do it:
- After you’ve chopped the kale, drizzle a bit of dressing over it.
- Using your hands, gently squeeze and rub the leaves for 1-2 minutes.
- You’ll notice the kale changes color and becomes softer, which makes it easier to eat and enhances the flavors.
Give it a try; it’s super easy and really elevates your salad experience!
Fall Harvest Salad with Butternut Squash & Apple
Ingredients
For the Salad:
- 4 cups kale, washed and chopped
- 2 cups butternut squash, peeled and cubed
- 1 apple, thinly sliced (such as Fuji or Honeycrisp)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/2 cup crumbled feta cheese or goat cheese
- 2 tablespoons olive oil (for roasting the squash)
- Salt and pepper, to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time Needed
This delicious salad takes about 10 minutes to prepare and 30 minutes to roast the butternut squash, giving you a total of around 40 minutes to enjoy this meal. Perfect for a quick lunch or a stunning side dish at dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your butternut squash roasts beautifully and gets that lovely golden color!
2. Prepare the Butternut Squash:
Spread the cubed butternut squash out on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss it all together until the squash is evenly coated. This will help it roast nicely.
3. Roast the Squash:
Put the baking sheet in the oven and roast the squash for about 25-30 minutes or until it’s tender and lightly caramelized. Once done, remove it from the oven and let it cool a bit.
4. Make the Dressing:
While the squash is roasting, grab a small bowl. Whisk together 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of maple syrup (or honey), 1 teaspoon of Dijon mustard, and a pinch of salt and pepper until smooth and well combined. This dressing is going to bring all the flavors together!
5. Prepare the Kale:
In a large salad bowl, add the chopped kale. Drizzle a little of the dressing over it. Massage the dressing into the kale with your hands for about 1-2 minutes. This step softens the kale and makes it deliciously tender!
6. Combine Ingredients:
Next, add the roasted butternut squash, sliced apple, dried cranberries, and chopped nuts into the bowl with the kale. This combination is what makes this salad so special!
7. Toss the Salad:
Gently toss everything together so all the ingredients mix nicely. Then sprinkle the crumbled feta or goat cheese on top—because what’s a salad without some cheese?
8. Add Extra Dressing:
If you like, drizzle some extra dressing over the salad and give it one last gentle toss to coat everything wonderfully.
9. Serve and Enjoy!
Your Fall Harvest Salad is ready to serve! Enjoy it immediately to savor the fresh fall flavors. It’s perfect for a light lunch or as a side to your favorite roasted meats!
Enjoy a taste of autumn with this vibrant, nutritious salad!
Can I Use Other Types of Greens for This Salad?
Absolutely! While kale provides a hearty texture, you can substitute it with spinach, arugula, or mixed greens for a different flavor. Just keep in mind that softer greens may not need massaging with the dressing.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta or goat cheese. You can replace it with a vegan cheese alternative or skip the cheese altogether. The salad will still be delicious and nutritious!
Can I Prepare This Salad in Advance?
You can prepare the components ahead of time! Roast the butternut squash and store it in the fridge for up to 3 days. Combine the salad ingredients just before serving to keep the greens fresh and crisp.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, to avoid soggy greens. Just give it a toss with extra dressing before enjoying!
