This fall harvest salad recipe is made with massaged kale as the base and topped with roasted butternut squash, crumbled blue cheese, sliced honeycrisp apple, and crunchy spiced pecans. A maple and apple cider dressing brings it all together.
This is a fall harvest salad you’re going to want to dive into!
I love the fall flavors and seasonal produce of autumn. Warming spices, roasted vegetables, gourds, and hearty kale.
This fall harvest salad is a bit heartier than summery ones thanks to lots of satisfying fiber from chopped kale and roasted butternut squash. This salad is not only wholesome and nutritious but filling and satisfying as well. The contrast in flavors between cinnamon-dusted squash, tart blue cheese, and crunchy sweet pecans is heaven on earth.
The kale gets massaged in a simple maple syrup and apple cider vinegar salad dressing. Just a hint of garlic flavor goes a long way.
This harvest salad recipe makes a colorful addition on your holiday table as well, whether its the main course at a ladies lunch (add some grilled chicken on top) or as a side dish to a Thanksgiving table.
Fall Harvest Salad Recipe
Ingredients
Butternut Squash – either one large whole squash or a tub of pre-cubed squash from the grocery store
Kale – a large head, 2 mediums, or a bag of pre-chopped to save time
Honeycrisp Apple – my favorite but use whatever you like!
Spiced Pecans – you can also use plain and toast them. Or another kind of spiced nut.
Blue Cheese – Bleu d’auvergne is my favorite variety. Buy it in a block and crumbled it yourself. Pre-crumbled always tastes a little flat to me.
Cinnamon – Just a dusting for the squash to roast in.
Maple + Apple Cider Vinaigrette
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 garlic clove
- Salt + pepper
Substitutions
- Butternut is my favorite squash to roast! Acorn squash would work too. You can also use roasted sweet potato or even roasted pumpkin (along with its pumpkin seeds, roasted and spiced) if you don’t love butternut squash.
- You can use mixed greens if you’d prefer and toss them with the dressing at serving time.
- Blue cheese not your thing? Feta cheese or goat cheese would work too.
- Sub pear for apple!
Instructions
Step 1: Roast Squash
Preheat the oven to 400 degrees. If using a whole butternut, wash the squash, peel off the skin, slice it in half, de-seed, and chop into cubes.
Spread cubes of butternut squash out on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle on cinnamon. Massage butternut until well coated and bake for 30-35 minutes, until fork tender and browning at the edges.
Step 2: Prep Ingredients
While squash bakes, wash and dry kale and remove any stems. Chop the kale into small pieces. Slice the honeycrisp apple thinly. Crumble blue cheese.
Step 3: Make The Dressing
To make the dressing, grate or press garlic clove (use as little or as much as you like, depending on your palate) and combine all ingredients in a jar and whisk or shake.
Step 4: Massage Kale and Marinate
Massage kale with dressing using clean hands until kale is bright green and softens. Allow to sit and marinate at least 20 minutes.
Step 5: Assemble Salad
Add massaged and dressed kale to a large bowl and toss with roasted butternut squash, apple, pecans, and blue cheese. Add any remaining dressing.
Step 6: Serve
Recipe Notes
Shortcuts: Save yourself a bunch of steps if you can find pre-cubed for a good price at the grocery store.
Add-ons: Add a grain like wheatberries or bulgur for extra protein and fiber. Pomegranate arils or dried cranberries would add a bit more sweetness.
Make-ahead: This is a great make-ahead salad because massaged kale gets better with time! If you know you’ll be making it well in advance, reserve a little dressing to add at serving time since a lot of it gets soaked into the kale in the fridge. Also, leave pecans out and add at the last minute to keep them from getting soggy.
Serve: Serve as a side, a light lunch or as a base for a meal salad with protein of your choice on top. Grilled chicken or leftover holiday turkey would be ideal.
Store: Store in an air-tight container in the fridge for 2-3 days.
Fall Harvest Salad Recipe
Ingredients
- Butternut squash 32 ounces, 1 large or 1 container of pre-cubed
- 1 large head or 12 cups of kale
- 1 honeycrisp apple
- 1/3 cup spiced pecans
- 1/3 cup blue cheese
- 1/2 tsp cinnamon
- Olive oil salt and pepper
Maple + Apple Cider Vinaigrette
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 garlic clove
- Salt + pepper
Instructions
- Preheat the oven to 400 degrees.
- Wash butternut squash, peel, slice in half, de-seed, and chop into cubes. Use a pre-cubed container for a shortcut.
- Spread cubes of butternut squash out on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle on cinnamon. Massage butternut until well coated and bake for 30-35 minutes, until fork tender and browning at the edges.
- While squash bakes, wash and dry kale and remove any stems. Chop into small pieces. Slice apple thinly. Crumble blue cheese.
- To make the dressing, grate garlic clove and combine all ingredients in a jar and whisk or shake.
- Massage kale with dressing using clean hands until kale is bright green and softens. Allow to sit and marinate at least 20 minutes.
- Add kale to a large bowl and toss with roasted butternut squash, apple, pecans, and blue cheese.
- Serve as a side, a light lunch or as a base for a meal salad with protein of your choice on top.
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