Fall Harvest Kale Salad

Fall Harvest Kale Salad

I love a good salad. Like I’m talking Sweetgreen’s style salads, full of flavor and all the goods. But, when it comes to making them myself, I tend to just throw a bunch of leaves into a bowl with whatever veggies I have on hand. Usually I just don’t take the time or thought to get creative when it comes to making my salads at home. Until now.

Let me introduce a salad that will be able to compete with all other non-salad dishes on your holiday tables. I’ve got your Thanksgiving, Friendsgiving, you just need this in your life, Fall Harvest Kale Salad. With a dressing bursting with that warm fall flavor and packed with all those delicious fall vegetables, it’s damn delicious. It’s a super easy and healthy salad that’s perfect for a party! And, it can be prepped ahead which is always a plus.

Fall Harvest Kale Salad
Dressing Ingredients
  1. 1 Tablespoon maple syrup
  2. 2 Tablespoons apple cider vinegar
  3. 3 Tablespoon olive oil
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon salt
Salad Ingredients
  1. Cubed butternut squash
  2. Brussel sprouts, halved
  3. 1 honeycrisp apple
  4. Chopped kale
  5. 1/8 to 1/4 cup pumpkin seeds
  6. 1/4 cup dried cranberries
  7. 1/2 cup quinoa
  8. 1 cup water
  9. Olive oil
  10. Salt
  11. Pepper
  12. 1/4 teaspoon garlic powder
  13. 1/4 teaspoon paprika
  14. 1/4 teaspoon cinnamon
  1. Preheat oven to 400F.
  2. Place the halved brussels sprouts on one half of a baking sheet, and the cubed butternut squash on the other half. Leave space between the two vegetable types.
  3. Drizzle with olive oil and stir each side to coat. Sprinkle salt and pepper over both the brussels sprouts and the squash.
  4. Sprinkle the garlic powder, paprika, and cinnamon over the squash only. Stir gently to evenly coat.
  5. Roast the brussels sprouts and butternut squash for 30-40 minutes, until cooked and slightly browned.
  6. While the vegetables are roasting, add quinoa and 1 Tablespoon olive oil to a pot. Stirring to coat the quinoa with the oil. Heat on low for about 2-3 minutes, stirring frequently, until the quinoa is slightly toasted (you will be able to smell it!). Once toasted, add 1 cup water. Bring to a boil, then reduce to medium-low heat and simmer for 10-15 minutes until cooked and fluffy.
  7. Once the vegetables are roasted and the quinoa cooked, set aside until cool.
  8. Fill a large bowl with chopped kale. Add 1 Tablespoon olive oil, then massage (scrunch the kale with your hands) until it has become tender and slightly darker.
  9. Chop the apple into thin slices, or dice into cubes.
  10. In a bowl or a small jar, mix the dressing ingredients. Whisk or shake until combined, then set aside.
  11. Once the vegetables are cool, begin to assemble the salad. Mix in half of the dressing in with the kale, then mix in the quinoa until well combined. Mix in or top with the roasted vegetables, dried cranberries, apple slices, and pumpkin seeds. Top with the remaining dressing, mixing again.
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