Fall Harvest Salad

5 from 2 votes

This Fall Harvest Salad is packed with sweet and savory flavors and is tossed with a sweet, tangy apple cider vinegar dressing. It's the perfect fall side dish for busy nights or holiday dinners!

Prep Time20

Cook Time35

Total Time55

Course: Salads

Cuisine: American

Servings: servings

Calories: 111kcal

Author: Marcie

Equipment

Ingredients

1 bunch curly kale washed, torn and preferably massaged; see note 2
2 cups roasted butternut squash
1 large apple cored and chopped
1/2 cup feta cheese sub with goat cheese or omit to make dairy-free
1/2 cup toasted pepitas sub with sunflower seeds or your favorite nuts
apple cider vinegar dressing

Instructions

Place the kale in a large bowl and massage it with a tablespoon of olive oil to tenderize it and tame the bitter flavor as desired.
1 bunch curly kale
Add the roasted butternut squash, apple, dried cranberries, feta cheese and pepitas, then toss with apple cider vinegar dressing to coat. Serve immediately and enjoy!
2 cups roasted butternut squash, 1 large apple, 1/2 cup feta cheese, 1/2 cup toasted pepitas, apple cider vinegar dressing

Notes

Pro tip: Prep the kale, roasted butternut squash, pepitas and apple cider dressing 1–2 days in advance for quick assembly.
For best results, use massaged kale as it is much softer and milder in flavor. Baby kale, spinach, arugula or mixed greens may be substituted for the kale.
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.

Nutrition