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Best Easy Fall Harvest Salad Recipe for Families

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A quick and easy fall harvest salad with roasted butternut squash, crisp apples, crunchy pecans, and a tangy maple dressing. Perfect for family meals, potlucks, or a cozy weeknight dinner.

Ingredients

Scale
  • 1 large bunch of kale, stems removed and chopped (about 6 cups)
  • 2 cups butternut squash, peeled and cubed (about 1 small squash)
  • 1 large apple, thinly sliced (Honeycrisp or Fuji)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ½ cup crumbled feta cheese (or goat cheese)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and a sprinkle of cinnamon (optional). Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and fork-tender.
  3. While the squash roasts, remove the tough stems from the kale and chop into bite-sized pieces. Place in a large salad bowl. Drizzle with about 1 teaspoon of olive oil and massage with your hands for 2 minutes to soften.
  4. In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until well combined. Set aside.
  5. In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
  6. Add the roasted squash (cooled slightly), sliced apple, dried cranberries, toasted pecans, and crumbled feta to the bowl with the kale. Drizzle about half the dressing over the top and toss gently to combine.
  7. Taste and add more dressing if needed. Serve immediately, or let sit for 10 minutes to let flavors meld.

Notes

Massage the kale to soften it. Toast the nuts for extra flavor. Start with half the dressing and add more as needed. Let the squash cool slightly before adding to the salad. The salad can be made ahead by roasting the squash and toasting the pecans up to 2 days in advance.

Nutrition

Keywords: fall harvest salad, kale salad, butternut squash salad, easy salad recipe, family-friendly salad, potluck salad, maple dressing

Find it online: https://dahliadishes.com/best-easy-fall-harvest-salad-recipe-for-families/