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Wholesome Harvest Fall Salad with Easy Maple Vinaigrette

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A quick and easy fall salad featuring roasted butternut squash, crisp apples, tangy feta, and a sweet-tart maple vinaigrette. Perfect for meal prep, potlucks, or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 1 tablespoon olive oil for roasting
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 large bunch curly kale (about 6 cups chopped)
  • 1 large honeycrisp apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pepitas (pumpkin seeds)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch cubes.
  3. Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ¼ teaspoon salt. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
  4. While the squash roasts, wash and dry the kale. Remove the tough stems, stack the leaves, roll them up, and slice into thin ribbons. Place in a large bowl, add a tiny drizzle of olive oil (about 1 teaspoon) and a pinch of salt. Massage the kale for 2-3 minutes until dark green and tender.
  5. In a small bowl or mason jar, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk or shake until combined. Slowly drizzle in ⅓ cup olive oil while whisking continuously (or shake vigorously if using a jar) until emulsified. Taste and adjust seasoning if needed.
  6. Just before serving, thinly slice the apple. Toss with a little lemon juice if desired to prevent browning.
  7. Add the roasted squash (let cool for 5 minutes), sliced apple, dried cranberries, crumbled feta, and toasted pepitas to the bowl with the massaged kale. Drizzle about half the dressing over the top and toss gently to combine. Add more dressing as needed.
  8. Serve immediately or let rest for 15-20 minutes for flavors to meld. For meal prep, store dressing separately.

Notes

For best results, dry kale thoroughly after washing to avoid watery dressing. If meal prepping, store dressing separately and add fresh apples and pepitas just before serving. Toast pepitas in a dry skillet for 2-3 minutes for extra flavor.

Nutrition

Keywords: fall salad, harvest salad, kale salad, butternut squash salad, maple vinaigrette, healthy salad, easy salad recipe

Find it online: https://twinkletaste.com/wholesome-harvest-fall-salad-with-easy-maple-vinaigrette/