This fall kale salad embodies the season in one delicious bowl! It’s filled with roasted butternut squash, Brussels sprouts, and apples, and is perfect for lunch or a light dinner.
Are we all ready for fall yet? Honestly, this summer went by super fast, especially given how weird it was. But, I’m slowly starting to embrace the changing season. I’m beginning to crave fall fruits and veggies, warmer meals, and cozier weather.
This fall kale salad is the perfect recipe to ease your way into autumn. Once you have a bite, I promise you’ll be a little bit more excited to bring out the sweaters. It’s packed with some quintessential fall favorites mixed in: butternut squash, Brussels sprouts, and apples.
Ingredients you need to make this fall kale salad
Here is everything you need to make this recipe:
Kale: I used curly kale, but you can also use lacinato kale. I wouldn’t recommend using softer greens in this recipe, unless you plan to eat the whole thing right away, as the greens will begin to wilt once dressed and mixed with all the ingredients.
Apples: For this recipe, I used SweeTango apples from Yes! Apples. These apples are super crunchy, so they hold up well in this salad. Also, they have an excellent flavor, with notes of honey and spice! All Yes! Apples come from New York farms, and they grow some of the best apple varieties…SweeTango, Honeycrisp, and Pink Lady, to name a few!
Butternut squash: Simply roasted with salt, pepper, and cinnamon, butternut squash is well loved fall ingredient. Feel free to use another type of sweet squash, such as delicata, honeynut, or kabocha.
Brussels sprouts: It wouldn’t be an epic fall salad without Brussels sprouts!
Goat cheese: This soft, creamy, and tangy cheese compliments the sweet flavors in this salad well. To make this salad vegan, just leave out the cheese.
Pepitas: These green pumpkin seeds get super nutty and crunchy when toasted.
How to make this fall kale salad
Roast the butternut squash and Brussels sprouts.
Cut apple into cubes.
Cut kale into bite size pieces, removing the hard stems.
Prepare the homemade balsamic honey mustard dressing.
Add the kale, roasted vegetables, apples, crumbled goat cheese, toasted pepitas, and dried cranberries to a large mixing bowl.
Toss everything together in the dressing.
Serve right away, or save for later as this salad keeps well in the fridge.
1 medium butternut squash, peeled and diced into 1 inch cubes
1 lb Brussels sprouts, halved
2 tbsp olive oil
1/4 tsp cinnamon
1 large SweeTango apple, diced
8 cups curly kale, stems removed and cut into bite size pieces
1/3 cup pepitas
1/4 cup dried cranberries
2 oz goat cheese, crumbled
Balsamic honey mustard dressing
1/2 cup olive oil
6 tbsp balsamic vinegar
1 1/2 tbsp honey mustard
Pinch of salt
Preheat oven to 415F. Line two baking sheets with parchment paper or foil.
Toss butternut squash in 1 tbsp olive oil, a pinch of salt and pepper, and cinnamon. Spread out on one of the baking sheets.
Toss Brussels sprouts in the remaining olive oil, plus a generous shake of salt and pepper. Place on the other baking sheet.
Roast the vegetables for 20-25 minutes until fork tender and beginning to brown.
Toast the pepitas. Heat a small skillet over medium heat on the stovetop and add pepitas. Toast for about 5 minutes, stirring frequently to prevent burning. Pepitas will be done when they begin to turn brown.
Prepare the dressing. Add all dressing ingredients to a small jar. Close the jar and shake vigorously to combine.
Add kale, roasted vegetables, apples, toasted pepitas, dried cranberries, and goat cheese to a large mixing bowl. Pour on the dressing and toss well to combine everything and coat all the ingredients in the dressing.
Keeps well in the fridge for up to 3 days.
Keywords: gluten free, fall kale salad
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Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.