As the seasons change and the weather cools down, a hearty fall kale salad is just what you need to warm your belly and nourish your body. This delicious and easy-to-make recipe combines the best of autumn’s bounty, featuring curly kale, roasted delicata squash, crisp Honeycrisp apples, and a tangy lemon tahini dressing that will leave you craving for more. Whether you’re looking for a healthy meal prep option or a stunning side dish for your holiday gatherings, this fall kale salad is sure to impress.
Table of Contents
Why You’ll Love This Recipe
- It’s packed with nutritious and seasonal ingredients, making it a great way to enjoy the flavors of fall.
- The combination of roasted squash, apples, and kale creates a delightful texture contrast that will keep you coming back for more.
- The lemon tahini dressing is a game-changer, adding a creamy and tangy element to the salad that complements the other ingredients perfectly.
Key Ingredients & Substitutions
To make this fall kale salad, you’ll need the following ingredients:
- 8 cups of lacinato kale, stems removed and finely chopped
- 1 medium delicata squash, halved lengthwise, seeded, and sliced into 1/2-inch half-moons
- 2 tablespoons of olive oil
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- 1 large Honeycrisp apple, cored and thinly sliced
- 1/2 cup of dried cranberries
- 1/2 cup of pecan halves
- 4 ounces of crumbled goat cheese
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of maple syrup
- 1 teaspoon of Dijon mustard If you enjoy this recipe, be sure to also try our delicious Ingredient Chicken Salad.
If you’re looking for substitutions, you can try replacing the delicata squash with roasted butternut squash or sweet potatoes. For a vegan version, simply omit the goat cheese or replace it with a dairy-free alternative.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the sliced delicata squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat evenly and spread in a single layer.
3. Roast the squash for 20 to 25 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender. Remove from the oven and set aside to cool slightly.
4. While the squash roasts, place the pecan halves in a small skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat and roughly chop once cooled.
5. In a small jar or bowl, whisk together the 1/4 cup extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified. Season with a pinch of salt and pepper to taste.
6. Place the chopped kale in a large mixing bowl. Drizzle with 2 tablespoons of the prepared dressing. Use your hands to massage the kale for 2 to 3 minutes until the leaves are dark green, tender, and reduced in volume.
7. Add the roasted squash, sliced apples, dried cranberries, and toasted pecans to the bowl with the kale.
8. Drizzle the remaining dressing over the salad and toss gently to combine.
9. Top with crumbled goat cheese just before serving to maintain texture.
For more delicious salad recipes, be sure to check out our Tortellini Salad and Easy Tuna Salad Sandwich recipes.
Expert Chef Tips & Troubleshooting
To ensure that your fall kale salad turns out perfectly, here are a few tips to keep in mind:
- Make sure to massage the kale thoroughly to remove any bitterness and make it tender.
- Don’t over-roast the squash, as it can become too soft and mushy.
- If you’re having trouble getting the dressing to emulsify, try adding a little more apple cider vinegar or Dijon mustard.
Storage, Make-Ahead & Reheating
This fall kale salad is perfect for meal prep, as it can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply assemble the salad, cover it with plastic wrap, and refrigerate until ready to serve. You can also toast the pecans and roast the squash ahead of time and store them in airtight containers for up to 2 days.
For food safety guidelines on storing and reheating leftovers, be sure to check out the USDA’s guidelines on leftovers.
Fall Kale Salad with Pears and Lemon Tahini Dressing
Equipment
- Large bowl
- Baking Sheet
- skillet
Ingredients
Salad
- 8 cups lacinato kale stems removed and finely chopped
- 1 medium delicata squash halved lengthwise, seeded, and sliced into 1/2-inch half-moons
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large Honeycrisp apple cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 4 ounces crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the sliced delicata squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat evenly and spread in a single layer.
- Roast the squash for 20 to 25 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender. Remove from the oven and set aside to cool slightly.
- While the squash roasts, place the pecan halves in a small skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat and roughly chop once cooled.
- In a small jar or bowl, whisk together the 1/4 cup extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified. Season with a pinch of salt and pepper to taste.
- Place the chopped kale in a large mixing bowl. Drizzle with 2 tablespoons of the prepared dressing. Use your hands to massage the kale for 2 to 3 minutes until the leaves are dark green, tender, and reduced in volume.
- Add the roasted squash, sliced apples, dried cranberries, and toasted pecans to the bowl with the kale.
- Drizzle the remaining dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese just before serving to maintain texture.
Notes
- Calories: 485
- Protein: 9g
- Carbohydrates: 38g
- Fat: 36g
- Saturated fat: 8g
- Cholesterol: 15mg
- Sodium: 420mg
- Potassium: 320mg
- Fiber: 7g
- Sugar: 18g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg
Frequently Asked Questions
Why is it important to massage the kale before serving?
Massaging the kale is a crucial step because it breaks down the tough, fibrous cell structure of the leaves, making them tender and easier to digest. Simply drizzle a small amount of dressing or lemon juice over the greens and rub them between your hands for two to three minutes until the leaves turn dark green and soften.
Which variety of squash works best for this recipe?
Delicata and honeynut squash are ideal choices because their skins are thin and edible, which saves you the time and effort of peeling. If those aren’t available, roasted butternut squash or sweet potatoes are excellent alternatives that provide a similar creamy texture and natural sweetness.
Can I prepare this salad in advance for meal prepping?
Yes, unlike delicate lettuces that wilt quickly, kale is incredibly sturdy and actually tastes better after sitting in the dressing for a while. You can dress the salad up to 24 hours in advance, making it a perfect option for work lunches or holiday gatherings. For the best texture, wait to add the toasted nuts and seeds until just before serving to ensure they stay perfectly crunchy.
How can I adapt this recipe for different dietary restrictions?
To make this salad vegan, simply omit the goat cheese or replace it with a dairy-free feta alternative or a sprinkle of nutritional yeast for a savory finish. For a nut-free version, swap the pecans and walnuts for toasted pumpkin seeds or sunflower seeds to maintain that essential autumnal crunch. If you are looking to add more protein, roasted chickpeas or grilled chicken breast are excellent additions that complement the maple-dijon flavor profile.
