Fall Harvest Salad Recipe
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-Apple Cider Dressing brings it all together.
Servings 6 servings
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.