Harvest Apple Kale Salad

This bright and nourishing Harvest Apple Kale Salad brings together everything I crave during autumn crunchy apples earthy kale sweet roasted squash and a maple vinaigrette that pulls all the flavors together. It is fresh satisfying and makes a beautiful centerpiece for lunches or family gatherings.

There is something so comforting about the warmth of roasted squash with the bright snap of apple slices. My family devours this every time and I always look forward to making it when the markets fill up with new apples.

Ingredients

• Kale: Choose firm leafy green kale for best texture. Remove stems for tenderness and massage with olive oil for better flavor absorption.
• Apple: Opt for a sweet-tart variety like Honeycrisp or Gala. Thinly slice for a crisp bite and visual appeal. Seek out fresh seasonal apples from local markets for full flavor.
• Butternut squash: Fresh squash delivers the sweetest flavor. Peel and cube for even roasting. Look for heavy squash with matte skin for freshness.
• Red onion: Adds sharpness and color. Slice thinly so the flavor does not overpower the salad.
• Dried cranberries: Lend a tangy chewy contrast to all the crisp and creamy elements. Use unsweetened if you prefer less sweetness.
• Pecans or walnuts: Toasting brings out their rich aroma and crunch. Pick nuts that smell fresh and are not rubbery.
• Feta cheese: If using choose creamy crumbly feta for savory punch. Can substitute with a dairy-free option for vegan eaters.
• Extra-virgin olive oil: For the dressing go for a robust and fruity olive oil.
• Apple cider vinegar: Adds acidity and balances the sweetness of the rest of the salad.
• Pure maple syrup: The richer the syrup the better your vinaigrette. Do not use pancake syrup.
• Dijon mustard: Gives spicy depth to the dressing.
• Salt and freshly ground black pepper: Season to taste always.

Instructions

Prepare the Squash:

Preheat your oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment paper for even roasting and easy clean up. Toss cubed butternut squash with a drizzle of olive oil plus salt and pepper until well coated. Spread the cubes evenly and roast for eighteen to twenty minutes or until fork tender with golden edges. Cool slightly before adding to the salad.

Massage the Kale:

While the squash is roasting fill a large mixing bowl with torn kale leaves. Drizzle with a small amount of olive oil and sprinkle with a pinch of salt. With clean hands massage the kale for two to three minutes. Squeeze and rub until leaves darken and shrink in volume. This step makes kale tender and removes bitterness.

Make the Maple Vinaigrette:

Whisk together extra-virgin olive oil apple cider vinegar pure maple syrup Dijon mustard salt and pepper in a small bowl or sealable jar. Mix until fully emulsified and creamy. Taste and adjust seasoning if needed.

Build the Salad:

Add the cooled roasted squash sliced apple red onion dried cranberries and toasted nuts to the bowl of massaged kale. Pour the dressing over all ingredients and toss everything gently until every bite is coated.

Finish and Serve:

Crumble feta cheese over the salad if you are including it. Taste and reseason as you like. Serve immediately for freshest results.

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The toasted nuts are always my favorite not just for crunch but also the scent that fills the kitchen when roasting. Last year my niece helped massage the kale and declared it magic when it softened. It is now our traditional autumn salad and everyone takes pride in their part.

Storage Tips

Harvest Apple Kale Salad keeps surprisingly well in the fridge for up to two days. Because kale is sturdy it will not get soggy like spinach. Store undressed if you need to keep it longer—separate the vinaigrette in a jar until ready to serve. If you have leftovers with dressing already mixed in enjoy them sooner especially for freshest apple texture.

Ingredient Substitutions

Switch out butternut squash with roasted sweet potato for a slight change in flavor and color. If you need a nut-free option use toasted pumpkin seeds or sunflower seeds instead. For the cheese go for crumbly goat cheese or skip entirely and use your favorite vegan cheese crumbles if needed. Multigrain croutons also add crunch if nuts are off the table.

Serving Suggestions

This salad works as a main or a side. Pair it with grilled chicken or pork tenderloin for a heartier meal. Serve alongside fall soups like roasted tomato or pumpkin bisque. Sometimes I mound it onto a slice of crusty bread with a bit of extra feta. It also makes a festive addition to holiday tables.

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Share this colorful salad at your next autumn gathering for a dish that is as inviting as it is nourishing. Each bite bursts with vibrant fall flavor and comforting textures.

Recipe Questions & Answers

→ Can I use different squash types?

Absolutely. Try roasted sweet potato or acorn squash for a similar texture and sweetness.

→ How do I keep apples from browning?

Toss the sliced apples with lemon juice before adding them to the salad for fresh flavor and color.

→ Is there a vegan option for cheese?

Use plant-based feta or simply omit cheese for a vegan-friendly dish.

→ How can I make this nut-free?

Leave out pecans or walnuts, or replace with toasted pumpkin or sunflower seeds for crunch.

→ What is the best way to soften kale?

Massage kale leaves with olive oil and salt for a few minutes to tenderize and remove bitterness.

→ Can I make this ahead?

Prepare components beforehand and toss with dressing just before serving to retain freshness.