Why You'll Love This Recipe...

This fall harvest salad is made with massaged kale, topped with roasted butternut squash, crumbled blue cheese, sliced apple, and crunchy spiced pecans. A maple-apple cider dressing brings it all together.

It's Also:

-Easy to customize -Great for prep day -Gluten free

Step 1

Prep squash and roast at 400 degrees for about 30 minutes.

Step 2

Prep salad ingredients: chop kale, slice apple, crumbled cheese, chop pecans.

Step 3

Make the dressing by combining ingredients in a bowl or jar and whisking together.

Step 4

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

Add massaged and dressed kale to a large bowl and toss with roasted butternut squash, apple, pecans, and blue cheese.