Description
Celebrate the abundance of autumn with this grounding, nutrient-dense harvest salad. Featuring caramelized roasted butternut squash, hearty kale, crisp seasonal apples, and candied pecans, this dish offers a perfect balance of earthy sweetness and bright, tangy flavors. Finished with a maple dijon vinaigrette, it is a restorative, plant-focused meal that is as elegant as it is satisfying, perfect for a cozy weeknight dinner or an intentional mindful lunch.
Ingredients
1 large butternut squash, peeled seeded and cubed
3 tbsp extra virgin olive oil
Sea salt and black pepper to taste
1/2 cup chopped pecans
1 tbsp unsalted butter
2 tbsp brown sugar
4 cups kale, stems removed and chopped
1 crisp apple, sliced (such as Honeycrisp)
1/2 cup crumbled feta cheese
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp dijon mustard
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
In a small pan, melt butter with brown sugar over medium heat; add pecans and stir for 3-5 minutes until glazed. Set aside.
Place kale in a large bowl with 1 tbsp olive oil and a pinch of salt; massage until leaves soften and darken.
In a small jar, whisk together remaining olive oil, apple cider vinegar, maple syrup, and dijon mustard.
Add roasted squash, apples, and glazed pecans to the kale.
Drizzle with vinaigrette, top with feta, and toss to combine.
Notes
Ensure you massage the kale thoroughly, as this significantly improves the texture of the salad. You can substitute goat cheese for feta if preferred. Store leftover dressing separately to keep the greens crisp.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 14g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg