Description
Enjoy this Fall Harvest Salad, a cozy dish with crisp apples, sweet butternut squash, and tangy apple cider dressing—perfect for autumn!
Ingredients
Scale
- 1 bunch Kale (Massaged to soften texture)
- 2 cups Roasted Butternut Squash (Cinnamon-roasted for flavor boost)
- 1 medium Apple (Can substitute with pear)
- 1/2 cup Feta Cheese (Omit for vegan option)
- 1/2 cup Dried Cranberries (Can replace with pomegranate or other dried fruit)
- 1/4 cup Pepitas (Toast for enhanced flavor)
- 1/4 cup Apple Cider Vinegar Dressing (Balsamic vinaigrette is a good alternative)
Instructions
- Rinse and dry the kale, then tear into bite-sized pieces and massage with olive oil for 2-3 minutes.
- Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash, then roast for 30-35 minutes until golden.
- Chop the apple, crumble feta cheese, gather dried cranberries, and toast pepitas in a skillet for 3-5 minutes.
- Combine roasted squash, kale, apple, feta, cranberries, and pepitas in a bowl and mix gently.
- Drizzle apple cider dressing over the salad, toss gently to coat, and adjust dressing to taste.
- Serve immediately or store in the fridge for up to 3 days, keeping components separate until ready to serve.
Notes
- Customize with your favorite nuts or seeds.
- This salad tastes even better after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg