Fall Harvest Baby Kale Salad

Fall in love with baby kale! This baby kale salad has kabocha squash, dried cranberries, pumpkin seeds and feta with an apple cider vinegar dressing.

Happy October! Did you know that today is National Kale Day? Yup, there’s a holiday for kale. Naturally, I’m here to help you celebrate.

I don’t know that I ever had kale growing up, but now it’s one of my all-time favorite veggies and I have a ton of kale recipes here on EBF. Today I’m adding to the list with a fall harvest salad featuring baby kale and a bunch of my other fall favorites — kabocha squash, dried cranberries, pumpkin seeds and feta. To top it off, a cinnamon apple cider vinegar dressing. <– You know how much I love my apple cider vinegar. I couldn’t leave it off this salad!

Baby Kale Harvest Salad with kabocha squash, dried cranberries, pumpkin seeds and feta

For the kale I used Dole Power Up Greens Baby Kale. I’m a sucker for anything mini or baby size and kale is no exception. While I love regular kale and use it often, baby kale is mild, tender and perfect as a base for salads — no chopping or massaging required.

Dole Power Up Greens Baby Kale

Since it’s National Kale Day I feel obligated to remind you that kale is one of the healthiest foods on the planet — it’s packed with vitamins A, K and C as well as manganese, calcium and potassium. To top it off, a 3 cup serving of kale has only 25 calories but 3 grams of protein and 3 grams of fiber!

Baby Kale Harvest Salad with kabocha squash, dried cranberries, pumpkin seeds and feta

I mentioned that the pumpkin spiced pepitas are delicious on salad… well, it’s true and this salad is proof. But really everything just works on this salad. The coconut oil roasted kabocha slices, the pop of sweetness from the dried cranberries, the creamy texture of the feta and the cinnamon spice from the dressing — each bite is packed with deliciousness.

If you haven’t tried kabocha squash, please do yourself a favor and try it soon. It’s totally worth looking around at different grocery stores or your local farmers market to find it. It’s got a creamy texture unlike any other winter squash and you don’t have to peel it because the skin is soft and edible when cooked. If you can’t find it, it’s not a huge deal. You can certainly use butternut squash or buttercup squash for this salad, but seriously, try to find kabocha if you can — it’s my favorite.

Baby Kale Harvest Salad with kabocha squash, dried cranberries, pumpkin seeds and feta.

The colors and flavors make it lovely for fall. And if your tastebuds are anything like mine, you’re going to LOVE it.

Most salads I post here are meal-sized, but this one seems a bit on the lighter side. You could certainly add some beans or a whole grain to the salad itself to make it a meal or pair it with a cup of soup or protein.  If you did smaller portions, it would be great as a starter salad too.

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Baby Kale Harvest Salad


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
Scale

Ingredients

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

  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 coconut 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.
  2. While squash is roasting, prepare the dressing but placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
  3. To prepare the salads, place a portion of the baby 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.

Nutrition

  • Serving Size: 1 salad without dressing
  • Calories: 297
  • Sugar: 7g
  • Fat: 19g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 15g

Baby Kale Harvest Salad with kabocha squash, dried cranberries, pumpkin seeds and feta

This post is sponsored by Dole Salads, but as always opinions are my own. 

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    108 comments
  1. I love eating kale in a slaw-type salad with thinly sliced cabbage, carrots, cranberries, mixed with some rice to make it more filling and poppyseed dressing!

  2. My favorite kale recipe is in a raw kale broccoli salad drizzled with olive oil, lemon juice, and a little salt and pepper

  3. Happy belated kale day! This power green is a great addition to smoothies.

    My current favorite is strawberry, blueberry, kale, spinach, and apple juice. The picky boyfriend can’t even tell how many veggies are in his breakfast smoothie. 😉

  4. Oops! Forgot to add my favorite way to eat kale – I would have to say I love lightly tossed kale as a bed under a balsamic-glazed salmon filet. That’s how I enjoy kale the most.

  5. That salad looks delicious! I love the different textures of healthy toppings on the salad. BIG fan of salads over here so I will be Pinning this one for sure. Always enjoy hearing about new textures.

  6. This salad looks delicious! Kabocha squash is my FAVORITE squash and I’m so glad you used it! You are so brave cutting that sucker into slices before cooking it, though. It is a BEAST. I usually have to cook the entire thing before I can cut it 🙂 I love kale sautéed with olive oil and salt and topped with anything – really, I think I would eat anything on top of it 🙂

  7. I love kale in just about everything! One of my favorite salads is massaged kale (just olive oil, lemon juice, and sea salt) topped with roasted veggies! A mix of sweet potatoes, winter squash, beets, and parsnips goes well with the kale. I also love the garlicky kale salad at Whole Foods. Your recipe for that garlicky kale salad is amazing by the way!

  8. Mmmm I just roasted it with sweet potatoes last night. Little Olive oil, salt, pepper and maple syrup (on the sweet potatoes only) all together so gooood sweet + salty!

  9. I love to add kale to all my salads I eat for lunch everyday, and I love to add them to my smoothies before I go on a run!

  10. I love it sauteed with olive oil and garlic and it is my favorite green to use in soups. It holds it’s flavor so much better than other greens.

  11. I love baby kale! I discovered it late (this summer) and love how perfect it is in salads (no massaging required like in the sturdier “adult” kale leaves). One of my fav. ways to eat kale is in chip form 🙂

  12. We love making Kale chips here – easy and delicious! So many different flavours can be added to this wonderful chip recipe but seasalt and olive oil is probably my favourite.

  13. Oh my goodness I have to say I only really found the love for Kale about 6 months ago when i turned full vegan but WOW i love it!!!!!
    Favorite way though has got to be, my “Wild Mushroom, Kale & Tofutti Risotto”…. just HEAVENLY!!!

  14. I love kale in a smoothie with a banana, some citrus fruit, almond milk and protein powder! It is very good! I also love kale salad with dried cranberries and feta cheese in a vinaigrette!

  15. Lately, I’ve been loving kale in frittatas. I include whatever other veggies I have that sound appealing + bacon. I think kale and bacon really compliment each other:-).

  16. This salad looks so good! Much different than my usually way of eating kale. Kale chips are probably my favorite way to eat this veggie. I had no idea there was a National Kale Holiday. This may be my most favorite food holiday of all! Thanks for sharing.

  17. I love to roast my extra spicy kale chips until perfectly crispy, and dip them in a curried Greek yogurt dipping sauce. Yum!

  18. I will have to look for that baby kale, I’ve never seen it before. I love to chop up kale and add it to my lunches over rice or quinoa.

  19. I had no idea it was Kale Day! Thanks for sharing an amazing looking fall salad recipe.
    My favorite way to eat kale is massaged with hummus thinned with apple cider vinegar and water. On top I like to sprinkle my favorite no-salt seasoning or nutritional yeast.

  20. Has anyone seen the Dole Power Up Greens Baby Kale at stores/grocery chains other than Martin’s and WalMart? The Dole website only lists those two around Richmond — I don’t usually shop at those stores but might stop by to pick this up! Baby kale is fantastic!

    I’ve enjoyed kale most recently in juices (kale + ginger + apple + carrot). I hope that counts!

  21. What a beautiful salad! And I am happily planning on celebrating Kale Day. My favorite way to eat kale is a massaged Thai-style salad, including perfect avocado and a peanut sauce-style dressing.

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