Harvest Kale Salad (Printable)

Tender kale tossed with roasted squash, carrots, nuts, apple, and tangy vinaigrette.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale, stems removed, leaves chopped
02 - 1 cup butternut squash, peeled and diced (approx. 120 grams)
03 - 1 cup carrots, peeled and sliced (approx. 130 grams)
04 - 1 medium apple, cored and diced (approx. 180 grams)

→ Nuts & Seeds

05 - ⅓ cup pecans, roughly chopped (approx. 35 grams)
06 - 2 tablespoons pumpkin seeds (pepitas) (approx. 14 grams)

→ Cheese (optional)

07 - ⅓ cup crumbled feta cheese (approx. 45 grams)

→ Dressing

08 - 3 tablespoons extra-virgin olive oil (45 ml)
09 - 1 tablespoon apple cider vinegar (15 ml)
10 - 2 teaspoons maple syrup (10 ml)
11 - 1 teaspoon Dijon mustard (5 ml)
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced butternut squash and carrots with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until softened and slightly darker in color.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
05 - Add the roasted vegetables, diced apple, pecans, pumpkin seeds, and optional feta cheese to the kale. Drizzle with dressing and toss to evenly combine.
06 - Serve immediately or refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • The kale gets tender and sweet when you massage it, transforming from tough to buttery without any cooking.
  • Roasted vegetables add warmth and caramel-like flavor that makes the whole bowl feel indulgent even though it's mostly vegetables.
  • It comes together in under an hour and tastes even better the next day as the vinaigrette softens everything together.
02 -
  • Don't skip the kale massage step; it's the difference between something that feels rough and something that feels intentional and delicious.
  • If your roasted vegetables are still hot when you add them to the salad, they'll soften the kale too much and make everything mushy—let them cool for at least five minutes.
03 -
  • A really good finishing salt sprinkled on top right before eating makes people ask what your secret is.
  • If you find yourself with extra dressing, it keeps in the fridge for a week and works on almost any salad you make.

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