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Easy Fall Harvest Salad with Apple Cider Vinaigrette

fall harvest salad - featured image
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A cozy, quick, and delicious fall salad featuring roasted butternut squash, massaged kale, tart apple, toasted pecans, and a tangy apple cider vinaigrette. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 large bunch kale, stems removed and leaves torn into bite-sized pieces
  • 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
  • 1 large Granny Smith apple, thinly sliced or cut into matchsticks
  • 1/3 cup dried cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons olive oil, for massaging the kale
  • Salt and black pepper, to taste
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and fork-tender. Let cool completely.
  2. While squash roasts, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly darkened. Let cool.
  3. Place torn kale in a large bowl. Drizzle with 2 tablespoons olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until leaves soften and darken.
  4. In a small bowl or mason jar, combine apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk together, then slowly drizzle in 1/3 cup olive oil while whisking constantly. Alternatively, shake in a jar. Adjust seasoning to taste.
  5. Add cooled roasted squash, sliced apple, dried cranberries, toasted pecans, and crumbled feta to the bowl with massaged kale. Drizzle with about half the vinaigrette and toss gently. Add more dressing as needed. Season with salt and pepper to taste.
  6. Let salad rest for 5-10 minutes before serving to allow flavors to meld. If making ahead, add pecans just before serving to maintain crunch.

Notes

Massaging the kale is essential for tenderness. Toast nuts for best flavor. Make dressing ahead for better flavor. Watch salt as feta is salty. Start with half the dressing and add more as needed. Salad keeps for 2 days once dressed, but apples may brown and pecans lose crunch.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, kale salad, butternut squash salad, easy fall salad, healthy salad, Thanksgiving salad

Find it online: https://cookluma.com/easy-fall-harvest-salad-with-apple-cider-vinaigrette/