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Fall Kale Salad with Butternut Squash, Brussels Sprouts, and Apples

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 4 generously 1x
  • Category: side dish


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.


  • 1 medium butternut squash, peeled and diced into 1 inch cubes
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • 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


  1. Preheat oven to 415F. Line two baking sheets with parchment paper or foil.
  2. Toss butternut squash in 1 tbsp olive oil, a pinch of salt and pepper, and cinnamon. Spread out on one of the baking sheets.
  3. Toss Brussels sprouts in the remaining olive oil, plus a generous shake of salt and pepper. Place on the other baking sheet.
  4. Roast the vegetables for 20-25 minutes until fork tender and beginning to brown.
  5. 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.
  6. Prepare the dressing. Add all dressing ingredients to a small jar. Close the jar and shake vigorously to combine.
  7. 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