Autumn Harvest Kale & Apple Salad

Name: Autumn Harvest Kale & Apple Salad
Prep time: 25 min
Cook time: 25 min
Yield: 6

salad kale apple autumn fall healthy vegetarian harvest

Salads

This vibrant fall salad features massaged kale with crisp apples, roasted butternut squash, candied pecans, and dried cranberries, all tossed in a maple-cider vinaigrette for the perfect celebration of autumn flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 25

Ingredients

2 bunches (400g)2 bunches (14 oz) lacinato (dinosaur) kale, stemmed and chopped
600g4 cups butternut squash, cubed (1.5cm/1/2-inch)
45ml3 tbsp olive oil (for roasting)
2 large2 large Honeycrisp apples, thinly sliced
30ml2 tbsp fresh lemon juice
100g1 cup pecan halves
30ml2 tbsp maple syrup (for pecans)
75g1/2 cup dried cranberries
115g4 oz goat cheese, crumbled
120g3/4 cup pomegranate seeds
60ml1/4 cup apple cider vinegar
15ml1 tbsp Dijon mustard
45ml3 tbsp pure maple syrup
120ml1/2 cup extra virgin olive oil
1 small1 small shallot, minced
5ml1 tsp fresh thyme leaves
to tasteto taste salt and freshly ground black pepper
1.25ml1/4 tsp ground cinnamon

Instructions

Preheat oven to 220°C (425°F). Toss 600g4 cups butternut squash with 45ml3 tbsp olive oil (for roasting), salt, pepper, and 1.25ml1/4 tsp ground cinnamon. Spread on baking sheet.
Roast squash 20-25 minutes, flipping halfway, until caramelized and tender. Let cool.
Meanwhile, place 2 bunches (400g)2 bunches (14 oz) lacinato (dinosaur) kale in large bowl. Drizzle with 15ml (1 tbsp) olive oil and 1.25ml (1/4 tsp) salt.
Massage kale with hands for 2-3 minutes until it darkens and softens. This breaks down tough fibers.
Toss 100g1 cup pecan halves with 30ml2 tbsp maple syrup (for pecans) and pinch of salt. Spread on parchment-lined pan and bake 8-10 minutes until fragrant. Cool and roughly chop.
Toss 2 large2 large Honeycrisp apples with 30ml2 tbsp fresh lemon juice to prevent browning.
For vinaigrette, whisk 60ml1/4 cup apple cider vinegar, 15ml1 tbsp Dijon mustard, 45ml3 tbsp pure maple syrup, 1 small1 small shallot, and 5ml1 tsp fresh thyme leaves. Slowly whisk in 120ml1/2 cup extra virgin olive oil to emulsify. Season with to tasteto taste salt and freshly ground black pepper.
Add roasted squash, apples, 75g1/2 cup dried cranberries, and half the pecans to massaged kale.
Pour half the vinaigrette over salad and toss well.
Top with 115g4 oz goat cheese, 120g3/4 cup pomegranate seeds, and remaining pecans.
Serve with remaining vinaigrette on the side.

Ingredients

id: lacinato_kale metric: 2 bunches (400g) imperial: 2 bunches (14 oz) name: lacinato (dinosaur) kale, stemmed and chopped
id: butternut_squash metric: 600g imperial: 4 cups name: butternut squash, cubed (1.5cm/1/2-inch)
id: olive_oil_roasting metric: 45ml imperial: 3 tbsp name: olive oil (for roasting)
id: honey_crisp_apples metric: 2 large imperial: 2 large name: Honeycrisp apples, thinly sliced
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: pecans metric: 100g imperial: 1 cup name: pecan halves
id: maple_syrup_pecans metric: 30ml imperial: 2 tbsp name: maple syrup (for pecans)
id: dried_cranberries metric: 75g imperial: 1/2 cup name: dried cranberries
id: goat_cheese metric: 115g imperial: 4 oz name: goat cheese, crumbled
id: pomegranate_seeds metric: 120g imperial: 3/4 cup name: pomegranate seeds
id: apple_cider_vinegar metric: 60ml imperial: 1/4 cup name: apple cider vinegar
id: dijon_mustard metric: 15ml imperial: 1 tbsp name: Dijon mustard
id: maple_syrup_dressing metric: 45ml imperial: 3 tbsp name: pure maple syrup
id: extra_virgin_olive_oil metric: 120ml imperial: 1/2 cup name: extra virgin olive oil
id: shallot metric: 1 small imperial: 1 small name: shallot, minced
id: fresh_thyme metric: 5ml imperial: 1 tsp name: fresh thyme leaves
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: cinnamon metric: 1.25ml imperial: 1/4 tsp name: ground cinnamon

Instructions

Preheat oven to 220°C (425°F). Toss {butternut_squash} with {olive_oil_roasting}, salt, pepper, and {cinnamon}. Spread on baking sheet.
Roast squash 20-25 minutes, flipping halfway, until caramelized and tender. Let cool.
Meanwhile, place {lacinato_kale} in large bowl. Drizzle with 15ml (1 tbsp) olive oil and 1.25ml (1/4 tsp) salt.
Massage kale with hands for 2-3 minutes until it darkens and softens. This breaks down tough fibers.
Toss {pecans} with {maple_syrup_pecans} and pinch of salt. Spread on parchment-lined pan and bake 8-10 minutes until fragrant. Cool and roughly chop.
Toss {honey_crisp_apples} with {lemon_juice} to prevent browning.
For vinaigrette, whisk {apple_cider_vinegar}, {dijon_mustard}, {maple_syrup_dressing}, {shallot}, and {fresh_thyme}. Slowly whisk in {extra_virgin_olive_oil} to emulsify. Season with {salt_pepper}.
Add roasted squash, apples, {dried_cranberries}, and half the pecans to massaged kale.
Pour half the vinaigrette over salad and toss well.
Top with {goat_cheese}, {pomegranate_seeds}, and remaining pecans.
Serve with remaining vinaigrette on the side.

Tips

Kale Massage: This crucial step transforms tough kale into tender, flavorful greens. Don't skip it!

Apple Selection: Honeycrisp stays crisp and doesn't brown quickly. Granny Smith or Fuji also work well.

Squash Shortcut: Buy pre-cut butternut squash to save time, or substitute sweet potatoes.

Make-Ahead: Massage kale and make dressing up to 2 days ahead. Assemble just before serving.

Cheese Options: Blue cheese, feta, or sharp cheddar are delicious alternatives to goat cheese.

Nut-Free: Replace pecans with roasted pumpkin seeds or sunflower seeds.

Protein Addition: Add grilled chicken, roasted chickpeas, or quinoa to make it a complete meal.

Storage: Dressed salad keeps 1 day, but best enjoyed fresh. Store components separately for meal prep.