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.



Balsamic honey mustard dressing


  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