Description
Celebrate autumn with this vibrant, healthy fall salad featuring roasted butternut squash, apples, and crunchy nuts. Tossed with a tangy apple cider vinaigrette, it’s a nourishing and delicious dish that’s perfect for any fall meal. Customize it to your liking and enjoy it as a main course or side dish. Packed with seasonal flavors, this fall-inspired salad will quickly become a favorite on your table.
Ingredients
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1/2 tbsp oil of choice
- Salt and freshly ground pepper
- 1/2 cup quinoa or rice
- 2 cups chopped kale leaves
- 2 small apples, pears, or figs, sliced or diced
Toppings:
- 1/4 cup dried cranberries
- 1/4 cup roughly chopped pecans
- 1/3 cup reduced-fat crumbled feta cheese
- 2 tbsp additional nuts or seeds (pumpkin, sunflower)
For the Apple Cider Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1.5 tsp Dijon mustard
- 1 clove garlic, minced
Instructions
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until tender. Allow to cool.
- Cook the Quinoa: Prepare quinoa according to package instructions and let it cool.
- Prepare the Dressing: In a jar, combine olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and minced garlic. Shake well until combined.
- Massage the Kale: Place kale in a large salad bowl and add half of the vinaigrette. Massage the kale with your hands for 1-2 minutes until tender.
- Assemble the Salad: Add cooked quinoa, roasted butternut squash, apples (or pears/figs), cranberries, pecans, and feta cheese to the bowl. Drizzle with remaining vinaigrette and toss to combine.
- Serve and Enjoy: Garnish with additional nuts or seeds if desired. Serve immediately and enjoy!
Notes
- Vegan Option: Omit feta or use plant-based cheese.
- Nut-Free Option: Skip nuts or swap them for roasted chickpeas.
- Fruit Variations: Use pears or figs instead of apples for a different flavor.
- Grain Variations: Substitute quinoa with rice, farro, or barley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
