This Fall Harvest Salad is packed with sweet and savory flavors and is tossed with a sweet, tangy apple cider vinegar dressing. It makes a great side dish or lunch and it can be prepped in advance!
Place the kale in a large bowl and massage with a bit of oil to tenderize it if desired.
Add the roasted butternut squash, dried cranberries, feta cheese and pepitas, then toss with the desired amount of apple cider vinegar dressing to coat. Serve and enjoy!
Notes
Pro tip: Prep the kale, roasted butternut squash, pepitas and dressing in advance to make salad assembly go very quickly.
For best results, use massaged kale as it is much softer and milder in flavor. Not a fan of kale? Use your favorite greens.
The dressing is not included in the nutrition information as it is included in a separate post.
To toast pepitas: Place in a pan over medium heat and toast until golden and fragrant, about 5 minutes.
Seasonal swaps: Sub the butternut squash with roasted delicata, kabocha squash, or sweet potato, and the apple may be subbed with pear.