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Loaded with fresh apples, butternut squash, dried cranberries and walnuts, this fall harvest salad is put over the top with a tasty apple cider vinaigrette.
As a kid, salad would have been the last thing I wanted to eat. Caesar salad was the first one to slowly change my tune and now there isn't a salad out there I don't enjoy! And with it peak autumn season, I figured it was time to break out this harvest salad.
During the fall, there isn't much better than Honeycrisp apples. I look for any excuse to use them in recipes or just eat them by themselves. Oh and I absolutely love apple cider so why not use both in a salad recipe.
I was actually inspired to make this apple cider vinaigrette from past salads on multiple restaurants. It's always been one of my favorites for a salad, so I did my best to recreate one!
I mean just look at these pictures! I'm salivating right now as I'm posting it! The great thing about salads is they take almost no time to make. Yes you do have to roast some butternut squash, but it's about as easy as possible!
Now you could have this as a dinner and maybe add some chicken or just have as a side, which is what I usually do with a salad like this. So give this fall harvest salad a try.
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Recipe Ingredients
- Apple cider - apple juice can work in a pinch.
- Apple cider vinegar - adds acidity.
- Honey - adds some sweetness to the vinaigrette.
- Salt and black pepper - enhances the flavor.
- Olive oil - the base for the vinaigrette.
- Kale - has nutrients and texture that works great with this salad.
- Butternut squash - roasting it brings out the flavor.
- Apple - complements the butternut squash.
- Walnuts - adds crunch.
- Dried cranberries - gives the salad some tartness.
- Feta cheese - goat cheese works too.
Step-by-Step Instructions
- Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
- Preheat oven to 400°F. Place walnuts in baking sheet and toast for 3-5 minutes or until fragrant. Line another baking sheet with parchment paper and place butternut squash in even layer. Toss with some olive oil and salt and pepper. Bake for 15-20 minutes or until butternut squash is tender. Remove and set aside.
- Toss the kale, butternut squash, apple, walnuts, cranberries and feta cheese in large bowl until mixed. Add vinaigrette right before serving.
Do I Have to use Butternut Squash?
No. I'm just on a butternut squash kick these days but sweet potatoes, pumpkin or acorn squash are all great substitutes.
Do I Need to Massage Kale?
No although it does help. Messaging kale is best if you’re eating it immediately. By massaging it, you make it softer, less course and less bitter. It’s best to massage with a drizzle of olive oil.
But kale can also hold dressing for much longer unlike romaine or spinach. By dressing the salad and letting it sit for a few hours, you will soften the kale and remove the bitterness.
Benefits of Kale
Kale has become super popular and there is good reason for it. Some of the health benefits of kale include
- Among most nutrient-dense foods on planet.
- Great source of Vitamin C and Vitamin K.
- Can lower cholesterol.
- Loaded with antioxidants to help battle disease and illness.
- Good source of minerals most people don’t eat enough of.
Pro Tips/Recipe Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- Be consistent with the size you dice the butternut squash so they cook evenly.
- Add some farro/barley if you want additional texture.
- If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.
Other Salad Recipes
- Healthy Kale Caesar Salad
- Kale Sweet Potato Salad
- Summer Quinoa Salad
- Roasted Thanksgiving Salad
- Mango, Kale and Quinoa Salad
If you’ve tried this fall harvest salad or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Fall Harvest Salad
Ingredients
Apple Cider Vinaigrette
- ½ cup apple cider
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon olive oil
Salad
- 6 cups kale or spring green mix
- 3 cups butternut squash, diced into ½" cubes
- 1 large Honeycrisp apple, diced into ½" cubes
- 1 cup toasted walnuts, roughly chopped
- ⅓ cup dried cranberries
- ⅓ cup feta cheese
Instructions
- Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
- Preheat oven to 400°F. Place walnuts in baking sheet and toast for 3-5 minutes or until fragrant. Line another baking sheet with parchment paper and place butternut squash in even layer. Toss with some olive oil and salt and pepper. Bake for 15-20 minutes or until butternut squash is tender. Remove and set aside.
- Toss the kale, butternut squash, apple, walnuts, cranberries and feta cheese in large bowl until mixed. Add vinaigrette right before serving.
Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- Be consistent with the size you dice the butternut squash so they cook evenly.
- Add some farro/barley if you want additional texture.
- If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.
Chris says
This looks amazing!
Kathy says
Today was the first hint of Fall in Florida and it put me in the mood for this salad. Filled with the essence of the season, my tummy thanks you for the inspiration.