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–+ servings

Healthy Fall Salad

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Appetizer, Dinner, Salad, Side Dish
Cuisine American
Keyword Healthy Fall Salad
Servings 4
Try this Healthy Fall Salad with roasted squash, apples, quinoa, and apple cider vinaigrette—perfect for autumn!

Ingredients

For the Salad (Serves 4):

  • 1 butternut squash peeled, seeded, and diced
  • ½ tablespoon oil of choice olive or avocado oil work great
  • Salt and freshly ground pepper
  • ½ cup quinoa or rice uncooked
  • 2 cups chopped kale leaves
  • 2 small apples pears, or figs, sliced or diced

Toppings:

  • ¼ cup dried cranberries
  • ¼ cup pecans roughly chopped
  • ⅓ cup reduced-fat crumbled feta cheese
  • 2 tbsp mixed nuts or seeds like pumpkin or sunflower seeds

For the Apple Cider Vinaigrette:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1.5 tsp Dijon mustard
  • 1 garlic clove minced

Instructions

Step 1: Roast the Butternut Squash

  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with ½ tablespoon oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 16 minutes, flipping halfway through, until tender and slightly caramelized. Let cool completely before adding to the salad.

Step 2: Cook the Quinoa or Rice

  • While the squash is roasting, cook your quinoa or rice according to package instructions. Fluff with a fork and set aside to cool.

Step 3: Prepare the Apple Cider Vinaigrette

  • In a small jar or bowl, combine olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, and minced garlic. Shake or whisk until emulsified. This dressing can be made ahead and stored in the fridge for up to a week.

Step 4: Massage the Kale

  • Raw kale can be tough and bitter. To tenderize it, massage the chopped kale with half of the vinaigrette for about 2 minutes, until the leaves darken and soften. This simple step makes a huge difference in flavor and texture.

Step 5: Assemble the Salad

  • In a large bowl, combine the massaged kale, cooked quinoa or rice, roasted butternut squash, and sliced apples. Toss to mix. Top with cranberries, pecans, crumbled feta, and seeds.
  • Drizzle the remaining dressing over the top, toss gently, and serve.