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0 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
10 mins
Total Time
40 mins
Servings: 2
Calories: 472 kcal
Course: Salad
Cuisine: American

Ingredients

  • 4 cups baby kale
  • ½ medium kabocha squash
  • 1 teaspoon olive oil
  • 2 Tablespoons dried cranberries
  • ¼ cup pumpkin spiced pepitas
  • ¼ cup crumbled feta
Dressing
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon fresh orange juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon garlic minced
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt more if needed
  • ¼ teaspoon freshly ground black pepper more if needed

Instructions

    Cup of Yum
  1. 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.
  2. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
  3. 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.
  4. 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.

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 Monounsaturated Fat 21g Sodium 788mg (33%) Potassium 821mg (23%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 2Serving

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.