Description
This Healthy Fall Salad combines roasted butternut squash, hearty quinoa, tender kale, and crisp apples with sweet cranberries, crunchy pecans, and creamy feta. Tossed with a tangy apple cider vinaigrette, it’s a nourishing seasonal salad perfect for lunch, dinner, or holiday gatherings.
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- ½ tablespoon oil of choice
- Salt and freshly ground black pepper, to taste
- ½ cup quinoa or rice
- 2 cups chopped kale leaves
- 2 small apples, pears, or figs, sliced or diced
- ¼ cup dried cranberries
- ¼ cup pecans, roughly chopped
- ⅓ cup reduced-fat crumbled feta cheese
- 2 tablespoons nuts or seeds
- For the Apple Cider Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1½ teaspoons Dijon mustard
- 1 garlic clove, minced
Instructions
1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with oil, salt, and pepper on a baking sheet. Roast for about 16 minutes, flipping halfway through, until tender. Remove and allow it to cool.
2. Cook the quinoa or rice according to package instructions and let it cool.
3. Prepare the dressing by adding olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and minced garlic to a jar. Shake well until fully combined.
4. Place the chopped kale in a large bowl. Add half of the dressing and massage the kale with your hands until it becomes softer and more tender.
5. Add the cooled quinoa, roasted butternut squash, and sliced apples (or pears/figs) to the bowl with the kale and toss to combine.
6. Top with dried cranberries, chopped pecans, crumbled feta, and additional nuts or seeds. Drizzle with the remaining dressing and toss lightly before serving.
Notes
Massaging the kale helps reduce bitterness and improves texture.
You can substitute rice for quinoa if preferred.
This salad stores well in the refrigerator for up to 2 days, making it great for meal prep.
Add grilled chicken or chickpeas for additional protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg