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Fall Harvest Salad with Maple Vinaigrette

Close-up of a vibrant Fall Harvest Salad featuring kale, roasted squash, walnuts, dried cranberries, and apple slices on a white plate.
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A crisp salad featuring roasted squash, apples, walnuts, and dried cranberries, topped with a simple maple vinaigrette. This recipe works well as a weeknight side dish or a wholesome lunch preparation.

Ingredients

Scale
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces kale, stems removed and chopped
  • 2 crisp apples, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast the squash for 20 to 25 minutes, or until tender and lightly browned. Remove from the oven and let it cool slightly.
  4. While the squash cools, prepare the maple vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, maple syrup, apple cider vinegar, Dijon mustard, and salt until well combined.
  5. In a large bowl, place the chopped kale. Pour about half of the vinaigrette over the kale and massage the dressing into the leaves with your hands for about one minute until the kale softens slightly.
  6. Add the roasted squash, sliced apples, dried cranberries, and chopped walnuts to the bowl with the massaged kale.
  7. Pour the remaining vinaigrette over the salad and toss gently to coat all ingredients evenly.
  8. Serve immediately or chill for later use.

Notes

  • If you prefer a softer kale texture, you can chop it finely and let it sit with the dressing for 15 minutes before adding other ingredients.
  • Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes before adding them to the salad for deeper flavor.
  • This salad holds up well for lunch meal prep; store the dressing separately if preparing more than one day ahead.

Nutrition

Find it online: https://cookingbyjade.com/fall-harvest-salad-maple-vinaigrette/