4.4 from 42 votes
Harvest Fall Salad
This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
2
Calories:
472 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 cups kale baby
- ½ medium kabocha squash
- 1 teaspoon olive oil
- 2 Tablespoons dried cranberries
- ¼ cup pumpkin seeds pumpkin spiced
- ¼ cup feta cheese crumbled
Dressing
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon orange juice fresh
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon garlic minced
- ¼ teaspoon cinnamon
- ½ teaspoon salt more if needed, sea salt
- ¼ teaspoon black pepper more if needed, freshly ground
Instructions
- Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt and spread on a roasting pan.
- Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
- While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
- To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.
Cup of Yum
Notes
- roasted butternut squash
- acorn squash
- roasted sweet potatoes
- roasted pumpkin seeds
- Baby kale: You can use regular kale or your favorite leafy green.
- Kabocha squash: If you can't find kabocha squash you can also use roasted butternut squash, acorn squash, buttercup squash or even roasted sweet potatoes.
- Pumpkin spiced pepitas: Normal roasted pumpkin seeds or raw pepitas work as well.
- Dried cranberries: If you don't have dried cranberries on hand feel free to swap it with any dried fruit. I could also see fresh apples or fresh figs being a nice addition!
- Dairy-free/vegan: If you want a vegan or dairy-free salad you can omit the feta cheese or use a dairy-free cheese!
Nutrition Information
Serving
1/2 of recipe
Calories
472kcal
(24%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
41g
(63%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
21g
(105%)
Sodium
788mg
(33%)
Potassium
821mg
(17%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 472
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 472kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 788mg | 33% |
| Potassium | 821mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.