I make variations of this salad all fall long — it’s the perfect mix of cozy and fresh. Every bite has a little something different going on: sweet roasted squash, crisp apple, sharp white cheddar, and those addictive candied pecans. And that maple dijon dressing? Total star of the show. It brings everything together in the most delicious way, and once you make it, you’ll want to drizzle it on everything.
What I love most about this salad is how easy it is to mix and match with what you have on hand. Add farro cooked in apple cider (my friend Justin’s genius trick!) to make it more filling, toss in some roast or rotisserie chicken for extra protein, or switch up the fruits and cheese depending on what’s in your fridge. It’s one of those flexible, crowd-pleasing salads that just works.
Make Ahead / Meal Prep Tips:
This one’s a lifesaver if you’re prepping meals for the week or want to make this ahead of time for dinner parties.
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A few days ahead: Roast the squash and make the maple dijon dressing — they’ll both keep beautifully in the fridge. You can also shred the cheddar if you’d like.
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The day before: Wash, dry, and chop your kale. Store it in a sealed container or bag with a paper towel to keep it crisp.
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Right before serving: You can toss the kale with some dressing even 30 minutes before you eat — it actually gets better as it sits. You can also massage the kale with the dressing to eat it straight away. When ready to eat, add the squash, apples, cheese, and pecans right before serving so everything stays fresh and crunchy.
Harvest Kale Salad
- Total Time: 35
- Yield: 4
Description
A fall kale salad full of textures and flavors that will make you crave this weekly!
Ingredients
For the Harvest Kale Salad:
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1 small butternut squash, peeled and cut into cubes (about 1lb precut)
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1 tbsp olive oil
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1/8 tsp cinnamon
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1/4 tsp smoked paprika
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1/4 tsp garlic powder
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1/8 tsp cayenne (optional)
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4 cups kale, stems removed and chopped
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4 oz white cheddar cheese, grated
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¼ cup dried cranberries
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⅓ cup candied pecans
- 1 honeycrisp apple, sliced or diced
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Salt and pepper to taste
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Other salad topping options: rotisserie chicken, sliced pear, roasted brussel sprouts, farro cooked in apple cider, quinoa, etc.
For the Maple Dijon Vinaigrette:
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1 tbsp stone ground mustard
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1 tbsp dijon mustard
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2 tbsps maple syrup
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1 tbsp lemon juice
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1/4 cup apple cider vinegar or white balsamic vinegar
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1/4 cup olive oil
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Salt and pepper to taste
Instructions
For the Harvest Kale Salad:
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Preheat the oven to 400°F.
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Add cubed butternut squash to a parchment paper lined baking sheet and toss with olive oil, cinnamon, smoked paprika, garlic powder, cayenne, salt and pepper. Roast for 25-30 minutes or until fork tender. You can also air fry at 375°F for 22-25 minutes or until tender.
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While the squash is roasting, add the stone ground mustard, dijon mustard, maple syrup, lemon juice, vinegar, olive oil, salt and pepper to the bottom of a salad bowl or mason jar. Shake or whisk until emulsified.
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Add the kale to the bowl and massage with the salad dressing. Toss with shredded cheese, cranberries, pecans, honeycrisp, roasted squash, and other desired toppings. Enjoy!
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish