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overlay of fall harvest salad in green bowl

Fall Harvest Salad

Loaded with fresh apples, butternut squash, dried cranberries and walnuts, this fall salad is put over the top with a tasty apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 492kcal
Author Ryan Beck


Apple Cider Vinaigrette

  • ½ cup apple cider
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 2 tablespoon olive oil


  • 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
  • cup dried cranberries
  • cup feta cheese


  • 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.


  • 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.


Serving: 1bowl | Calories: 492kcal | Carbohydrates: 51g | Protein: 14g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 199mg | Potassium: 1303mg | Fiber: 11g | Sugar: 25g | Vitamin A: 26200IU | Vitamin C: 280.5mg | Calcium: 360mg | Iron: 4mg