This autumn salad is a tasty mix of crisp greens, sweet apples, and crunchy nuts, all topped with a yummy apple cider vinaigrette. It’s the perfect dish to welcome the fall season!
I love how the vinaigrette brings out the freshness of the ingredients. Plus, it makes a great side or a light meal. You might even find it hard to stop at just one serving! 🍏
Key Ingredients & Substitutions
Kale: Curly kale adds a nice texture and holds up well in salads. However, you can swap it for baby spinach or arugula if you prefer a milder flavor.
Apple: Gala and Fuji apples are sweet and crisp, perfect for salads. If you want a tart twist, go for Granny Smith. You can also use pears for a different flavor.
Butternut Squash: It adds a lovely sweetness. If you’re short on time, you can use canned pumpkin or sweet potatoes instead, or even skip it entirely!
Dried Cranberries: These give a sweet-tart kick. You could substitute them with dried cherries or raisins if you like.
Pecans: They provide crunch and flavor. Walnuts or sliced almonds are great alternatives if you’re looking to switch things up.
Cheese: Goat cheese is soft and tangy, but feta works well too. For a dairy-free option, you could leave it out or use a dairy-free cheese.
How Do I Make Kale Taste Better?
Massage the kale! This simple technique doesn’t just soften it; it also makes it tastier. Rubbing the leaves with your hands helps break down tough fibers and enhances their flavor. Just tear the leaves into pieces, drizzle a little olive oil, and massage away for a few minutes.
What’s the Best Way to Roast Butternut Squash?
If you decide to roast the butternut squash, here’s a quick guide:
- Preheat your oven to 400°F (200°C).
- Peel and cube the squash into uniform pieces so they cook evenly.
- Toss the cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for about 20-25 minutes, flipping halfway through, until tender and lightly browned.
This enhances the flavor and brings out the natural sweetness! Let them cool a bit before adding to the salad.
Autumn Salad Recipe With Apple Cider Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups curly kale, washed and chopped
- 1 medium apple (Gala or Fuji), thinly sliced
- 1 cup butternut squash, peeled and cubed
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds
- ¼ cup pecans, chopped
- ¼ cup crumbled goat cheese or feta cheese
For the Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful autumn salad will take about 15 minutes to prepare, plus an extra 20-25 minutes if you choose to roast the butternut squash. In total, you’re looking at around 35-40 minutes from start to finish, and it’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Kale:
Begin by placing your chopped kale into a large salad bowl. Using your hands, gently massage the leaves for 2-3 minutes. This step softens the kale and makes it tastier. You’ll notice the leaves change to a darker green and become more tender!
2. Roast the Butternut Squash (Optional):
If you decide to roast the squash, preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a little olive oil, then sprinkle with salt and pepper. Spread the cubes out on a baking sheet and roast for 20-25 minutes until tender. Once finished, allow them to cool slightly before adding to the salad!
3. Prepare the Vinaigrette:
While the squash is roasting, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl or jar. Mix until the dressing is well combined and smooth!
4. Assemble the Salad:
Add the sliced apples, roasted butternut squash (if using), dried cranberries, pomegranate seeds, chopped pecans, and crumbled cheese to the bowl with the kale. This colorful mix is not only beautiful but also packed with flavors!
5. Dress and Toss:
Drizzle the apple cider vinaigrette over the salad and toss everything gently. Make sure to coat all the ingredients with the dressing for a delightful taste in every bite.
6. Serve:
Now, your salad is ready to shine! Transfer it to serving plates or bowls. Enjoy it fresh, as the flavors are best when served immediately!
This salad is a delicious combination of fall flavors with the sweetness of apple and butternut squash, balanced by tart cranberries and a tangy vinaigrette. The crunchy pecans and creamy cheese will have you craving more with every mouthful. Happy autumn feasting!
Can I Use Different Greens for This Salad?
Absolutely! While curly kale is a great option, you can substitute it with baby spinach, arugula, or mixed salad greens for a different texture and flavor.
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat to avoid wilting the greens.
Can I Make the Vinaigrette Ahead of Time?
Yes, you can prepare the apple cider vinaigrette in advance! Just keep it in the fridge, and give it a good shake before using it to combine the ingredients again.
Can I Add More Ingredients?
Definitely! Feel free to customize your salad by adding other ingredients like roasted beets, goat cheese, or even grilled chicken for extra protein. Just balance the flavors with the vinaigrette!
