Harvest Apple Kale Salad (Printable)

Colorful salad with apples, kale, roasted squash, nuts, and tangy maple dressing for a flavorful autumn meal.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small bunch kale, stems removed and leaves torn
02 - 1 medium Honeycrisp or Gala apple, thinly sliced
03 - 1 cup butternut squash, peeled and cubed
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup dried cranberries

→ Nuts & Cheese

06 - 1/3 cup pecans or walnuts, toasted and roughly chopped
07 - 1/3 cup feta cheese, crumbled (optional)

→ Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon pure maple syrup
11 - 1 teaspoon Dijon mustard
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss butternut squash cubes with a drizzle of olive oil, salt, and black pepper. Arrange squash evenly on prepared baking sheet. Bake for 18 to 20 minutes until tender and lightly golden. Allow squash to cool slightly before incorporating.
03 - Place kale leaves in a large mixing bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage kale thoroughly by hand for 2 to 3 minutes until softened and darker in color.
04 - Combine extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk until smooth and emulsified.
05 - Add roasted butternut squash, sliced apple, red onion, dried cranberries, and toasted nuts to the massaged kale. Pour vinaigrette over contents and toss gently until fully coated.
06 - Top salad with crumbled feta cheese, if desired. Serve immediately.

# Expert Advice:

01 -
  • Perfect for fall with seasonal produce and cozy flavors
  • Uses simple ingredients most of which you probably already have on hand
  • Ready in under forty minutes so you can enjoy it on busy nights
  • Easily adaptable for vegan and gluten-free diets
  • The combination of textures is irresistible—crisp apples tender kale creamy cheese and crunchy nuts
02 -
  • Rich in antioxidants from kale apples and cranberries
  • High fiber content supports healthy digestion
  • Stays vibrant and fresh for hours so it does not wilt quickly
03 -
  • Always taste your kale after massaging. It should be tender but not mushy.
  • If your apples are very tart drizzle a half teaspoon of maple syrup on just the slices before tossing.
  • When roasting squash keep space on the pan to ensure browning rather than steaming.
  • If serving for a crowd double the vinaigrette—it keeps well up to one week refrigerated.

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