This Nutrient-Packed Autumn salad uses Kale and Butternut Squash with Dried Cranberries, Apricots, Walnuts, and Maple Dijon Dressing! Ready in 30 minutes, it will leave your body feeling satisfied
It’s that time of year where your salads become a little more hearty and a touch warmer, and this is why I love making a Nutrient-packed kale harvest salad when the weather gets cold! The wholesome ingredients I use in this salad creates a nutrient-rich meal for a balanced diet. The best part is that it is super simple to make, and I am going to offer some pro tips to make this meal even quicker to assemble, especially if you are a busy mom (like me) and need to find quick recipes with simple preparations.
Nutrient-packed kale harvest salad ingredients & possible subs
Sometimes, less, is more. And that’s the approach I took on this salad. WHY? Because we are all busy, we want to eat healthy, you don’t want to chop up a million ingredients or do a lot of cooking. By using dried fruit, pre-cut squash (if available) and walnuts, the only prep you need to do is wash and chop the kale (and even then I am giving you an option to buy pre-cut, pre-washed kale too), cook the squash and make the dressing! Woot, let’s take this 30 minutes meal and celebrate!
- Black Kale: Black kale is softer than standard kale and goes really well in a salad. You can sub with kale salad in a bag or a baby kale pre-washed mix to make things even easier and quicker
- Iceberg Lettuce: Mixing iceberg with black kale softens the flavor profile and gives it a nice crunch and color combination
- Butternut Squash: We have different cooking options here, but butternut squash is the best choice, and it will be cubed and cooked. You can peel, cut and roast the squash yourself, of buy the squash pre-cut and washed and ready for roasting. I don’t recommend frozen as they tend to get very soft and mushy
- Walnuts: The brain boosting nut of the world, and delicious addition to this salad. It goes perfectly with the maple dijon dressing. You can, however, use any nut you like or have available in your home. Pecans, almonds and brazil nuts will go well too!
- Dried cranberries and dried apricots: both powerhouses and iron boosters, dried fruit is easy as it brings in the sweetness we look for in a harvest salad without needing to cut up an apple or other fruit. You can use raisins, figs or dates if you prefer!
Step by Step assembly
In a few easy steps, you will have your salad ready to eat.
PRO TIP: use an air fryer for the squash for uber quick cooking and time saved in your day!!
PRO TIP: If you are not vegan and can tolerate dairy, add in some goat cheese, bocconcini or grilled chicken.
We have to use maple in our harvest dressing, right??? That’s a no brainer! Whenever I think of autumn recipes, or fall harvest season, pumpkins and maple comes to mind. SO this is why a MAPLE DIJON DRESSING is the perfect addition for this seasonal kale harvest salad. Just add all your ingredients into a jar, give it a nice shakey-shake then pour over the salad.
PRO TIP: I like to have every piece of kale and lettuce coating in the dressing, and so I always pour the dressing on the lettuce, and mix before adding the rest of the ingredients. Also, the smaller you chop your lettuce/kale, the more flavor is infused and coated, and will taste better
More salad ideas….
Try these yummy salads, and meal with greens!
I would love to see who is making this Nutrient-packed kale harvest salad!!! Please tag me on instagram!
Easy and Nourishing Harvest Salad!
Discover the ultimate homemade kale harvest salad – a delightful blend of fresh ingredients for a nutritious and tasty meal. Try it today!
- 1 bunch of black kale - OR - bag pre-washed kale
- 2 cups chopped iceberg lettuce
- 1 medium sized butternut squash, cut into small cubes - OR - precut and washed cubed squash
- 1 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp salt & 0.5 tsp pepper
Roast the squash
Peel and cut your squash into cubes, and place them on a roasting pan. Drizzle with olive oil and salt & pepper. Roast in 400 degree oven for 30-35 minutes OR Add them to the air fryer (already coated with the oil and salt & pepper) and cook at 400 for 15 minutes
Make the dressing
Using a jar, add all ingredients for dressing and mix or shake well (with lid on)
Add your chopped kale and iceberg to a large salad bowl, and toss with the dressing
Top with the cooked squash and chopped walnuts, cranberries and apricots
3.6g Saturated fat
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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