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+ servings
salad with squash, apples, kale, and cheese
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5 from 2 votes

Fall Harvest Salad

Celebrate fall with this gorgeous Fall Harvest Salad! It's made with your favorite seasonal ingredients, such as acorn squash, apples, kale, pumpkin seeds, and more. It's a great holiday-worthy side salad!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 379kcal
Author: Tania

Ingredients

  • 1 small acorn squash see notes
  • Olive oil
  • Salt and pepper
  • 1 large bunch lacinato kale, ribs removed and thinly sliced about 3 cups sliced
  • 1 pound Brussels sprouts, trimmed and thinly sliced about 3 cups sliced
  • 2 medium honeycrisp apples, thinly sliced
  • ¼ cup chopped pecans plus more to taste
  • ¼ cup pumpkin seeds toasted, plus more to taste
  • ¼ cup crumbled goat cheese or feta cheese

Apple cider vinaigrette

  • cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 clove garlic, finely minced
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F.
  • Slice squash: Cut squash in half lengthwise. Scrape off the seeds with a spoon. Then, cut each half into halves again. Slice into even ½ inch thick slices.
  • Roast squash: Arrange the sliced squash on a very large sheet pan in a single layer without overcrowding (or use 2 sheet pans). Drizzle generously with olive oil. Season with salt and pepper evenly and toss to combine. Roast for 25 minutes or until almost tender, flipping halfway through. Tip: Overcrowding leads to steaming rather than roasting, so use multiple pans if needed.
  • Meanwhile, make the vinaigrette. Add all the vinaigrette ingredients into a mason jar. Seal and shake well until combined. Adjust to taste if needed. Set aside.
  • In a large bowl, massage the sliced kale and Brussels sprouts with some of the prepared vinaigrette until tender, about 3 minutes. This will help soften the greens
  • On a platter, arrange the prepared kale and brussels sprouts along with the sliced apples, roasted acorn squash slices, cheese, pecans, and pumpkin seeds. Drizzle with the remaining apple cider vinaigrette. Serve immediately. Enjoy!

Notes

  • How to pick acorn squash: Look for one with a smooth and dull rind that is not too shiny. It should feel heavy for its size and have no soft spots. The colors should be green and yellow. If the rind is too yellow, the squash is overripe.
  • Lacinato kale: Also known as “dinosaur kale” or “Tuscan kale.”
  • Leftovers can be stored for up to 2 days in the fridge.
  • Prep ahead:
    • Slice the acorn squash up to 3 days ahead.
    • Slice the kale and brussels sprouts. Store in the fridge for up to 3 days.
    • Make the dressing up to 3 or 5 days ahead.
    • When ready to serve, assemble. Add dressing right before serving.
 
Substitutions and variations:
  • Kale: Mixed greens, spinach, baby kale.
  • Acorn squash: Butternut squash, delicata squash, pumpkin, sweet potatoes.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 379kcal | Carbohydrates: 29g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 183mg | Potassium: 819mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5463IU | Vitamin C: 117mg | Calcium: 193mg | Iron: 3mg