Introduction
Autumn is my favorite season for salads. As the air turns crisp, I find myself drawn to richer ingredients—apples from the orchard, toasted nuts, roasted squash, and hearty greens that stand up to bold dressings. I remember the first fall salad I made on a chilly evening: kale tossed with roasted butternut squash, tart cranberries, and a maple vinaigrette. It tasted like the season itself—comforting yet refreshing. Ever since, I’ve treated salads not just as sides but as hearty meals that celebrate autumn’s harvest. I’m Lina Vexley, and this fall salad is my go-to recipe when leaves start to turn.
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Fall Salad
Equipment
- Baking Sheet
- Large Mixing Bowl
- Whisk
Ingredients
Salad
- 5 cups kale stems removed, chopped
- 2 cups butternut squash peeled and cubed
- 1 apple thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup pecans toasted
- 1/4 cup goat cheese crumbled
Maple Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Spread butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until tender.
- In a small bowl, whisk olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper to make vinaigrette.
- Place kale in a large bowl. Massage with a drizzle of vinaigrette for 1–2 minutes to soften.
- Add roasted squash, apple slices, cranberries, pecans, and goat cheese to the kale.
- Pour remaining vinaigrette over salad and toss gently to combine.
- Serve immediately, or chill briefly for deeper flavor.
Notes
Nutrition
How to Make the Recipe
Begin by preheating your oven to 400°F (200°C). Cube the butternut squash, spread it on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender and golden—about 20–25 minutes. This step brings out its natural sweetness and deepens the flavor.
While the squash roasts, prepare the vinaigrette. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. The maple syrup adds autumn warmth, while the mustard balances with a slight tang. Taste and adjust the sweetness or acidity to your preference.
Place chopped kale in a large bowl. To reduce its bitterness and tough texture, massage it with a drizzle of vinaigrette for 1–2 minutes until slightly wilted. This simple technique makes the greens tender and more enjoyable.
Once the squash is ready, let it cool slightly before adding to the kale. Slice the apple thinly for crispness, then toss it in with dried cranberries for tart-sweet bursts, toasted pecans for crunch, and crumbled goat cheese for creaminess. These flavors together create the perfect balance of savory, sweet, tangy, and nutty.
Pour the rest of the vinaigrette over the salad and toss gently so everything is evenly coated. Serve immediately while the squash is still slightly warm, or refrigerate briefly to let the flavors meld.
This salad is versatile—you can substitute walnuts or pumpkin seeds for pecans, or swap goat cheese for blue cheese. For a heartier version, add roasted chicken or cooked quinoa to make it a full meal.
Conclusion
Fall salad is the perfect way to showcase the flavors of the season. With earthy squash, crisp apples, tangy cranberries, and crunchy pecans, it combines texture and taste in every bite. The maple vinaigrette ties everything together, making it both refreshing and comforting. It’s a dish that works equally well as a side or a main course, especially when paired with protein. Simple to prepare and endlessly customizable, this fall salad is a beautiful celebration of autumn’s bounty. Whether for family dinners or festive