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