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Best Harvest Fall Salad with Easy Apple Cider Vinaigrette

Fall harvest salad - featured image
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This Crispy Harvest Fall Salad with Apple Cider Vinaigrette is a hearty, flavorful salad featuring roasted butternut squash, massaged kale, tart dried cranberries, creamy goat cheese, and crunchy pepitas, all tossed in a bright and cozy apple cider vinaigrette. It’s perfect for fall lunches, dinner parties, or meal prep.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces
  • 1 large bunch kale (preferably Lacinato), stems removed and leaves torn into bite-sized pieces
  • 1 large Honeycrisp apple, thinly sliced
  • ⅓ cup dried cranberries
  • ⅓ cup pepitas (raw or roasted)
  • ½ cup crumbled goat cheese
  • 2 tablespoons extra-virgin olive oil (for roasting squash)
  • 1 tablespoon extra-virgin olive oil (for massaging kale)
  • Salt and black pepper to taste
  • ¼ cup apple cider (unfiltered)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup (or honey)
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra-virgin olive oil (for vinaigrette)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into ½-inch pieces. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender. Let cool completely.
  3. While squash roasts, prepare the kale: remove stems, tear leaves into bite-sized pieces, wash, and dry thoroughly. Place in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until leaves are tender and deep green.
  4. Make the vinaigrette: In a mason jar or small bowl, combine apple cider, apple cider vinegar, Dijon mustard, maple syrup, minced shallot, salt, and pepper. If using a jar, shake vigorously. If using a bowl, whisk while slowly streaming in ⅓ cup olive oil until emulsified. Adjust seasoning to taste.
  5. Assemble the salad: Add cooled roasted squash, sliced apple, dried cranberries, and pepitas to the bowl with massaged kale. Drizzle with about half the vinaigrette and toss gently. Add more dressing as needed. Sprinkle crumbled goat cheese on top and toss gently or leave on top for presentation.
  6. Serve immediately at room temperature, or store components separately for later.

Notes

For best results, ensure squash cubes are uniform in size and not overcrowded on the baking sheet to achieve crispy edges. Massaging the kale is essential for tenderness. The vinaigrette will separate; shake or whisk before using. For meal prep, keep dressing, goat cheese, and pepitas separate until serving. The salad can be stored undressed for up to 3 days; dressed salad keeps for up to 2 days.

Nutrition

Keywords: fall salad, harvest salad, butternut squash salad, kale salad, apple cider vinaigrette, healthy salad, vegetarian, gluten-free

Find it online: https://grubella.com/best-harvest-fall-salad-with-easy-apple-cider-vinaigrette/