Oh my gosh, you have to try this crispy kale fall salad! It’s my absolute go-to when the leaves start turning and I crave something fresh yet cozy. That maple Dijon dressing? Pure magic—just sweet enough to balance the earthy kale, with a tangy kick that makes every bite exciting. I first made this for a Friendsgiving potluck years ago, and now my crew demands it every autumn. The best part? It comes together in about 30 minutes while smelling like fall heaven in your kitchen.

Why You’ll Love This Crispy Kale Fall Salad

• Texture party: Crunchy pecans, tender roasted squash, and massaged kale create the perfect bite
• Seasonal flavors: Apples, maple, and cranberries taste like autumn in a bowl
• Meal prep friendly: Stores beautifully (just keep dressing separate)
• Nutrient powerhouse: Packed with vitamins from all those colorful ingredients

Ingredients for Crispy Kale Fall Salad

Grab these exact ingredients for best results—trust me, the details matter here:

• 4 cups chopped kale (stems removed—they’re too tough)
• 2 cups cubed butternut squash (½-inch pieces roast evenly)
• 1 thinly sliced Honeycrisp apple (or your favorite crisp variety)
• ½ cup toasted pecans (toast them yourself—it takes 5 minutes and makes ALL the difference)
• ¼ cup dried cranberries (look for unsweetened if you can)
• ¼ cup crumbled feta (optional but oh-so-good)
• 2 tbsp olive oil (divided for kale and squash)
• 1 tbsp maple syrup (the real stuff—no pancake syrup!)
• 1 tbsp Dijon mustard (I use whole grain for extra texture)
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Crispy Kale Fall Salad: 30-Minute Autumn Bliss with Pecans

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• Author: ushinzomr
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and nutritious fall salad featuring crispy kale, seasonal vegetables, and a sweet-tangy maple Dijon dressing. Perfect for a light meal or side dish.

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Ingredients

Scale 1x2x3x

• 4 cups kale, chopped
• 2 cups butternut squash, cubed
• 1 apple, thinly sliced
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes or until tender.
3. Massage kale with remaining olive oil for 2 minutes to soften.
4. In a small bowl, whisk maple syrup, Dijon mustard, and apple cider vinegar.
5. Combine roasted squash, kale, apple, pecans, and cranberries in a large bowl.
6. Drizzle with dressing and toss gently.
7. Sprinkle with feta cheese if desired.
8. Serve immediately.

Notes

• Use fresh kale for best texture.
• Swap pecans for walnuts if preferred.
• Omit feta for a vegan option.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 12g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 5mg

Keywords: kale salad,fall salad,maple Dijon dressing,healthy salad