Harvest Fall Salad
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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.
I didn’t eat a ton of kale growing up, but it’s now 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 this fall salad featuring baby kale and a bunch of my other fall favorites – roasted kabocha squash, dried cranberries, pumpkin seeds and feta. To top it off, a cinnamon apple cider vinegar dressing. You know how much I love apple cider vinegar. I couldn’t leave it off this salad!
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 salads, but this one is a bit on the lighter side. You could certainly add some beans or a whole grain to this salad to make it a full meal or pair it with a cup of soup or top it with some protein. If you did smaller portions, it would be great as a starter salad too.
What is Kabocha Squash?
Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I’ve found, even sweeter than my other favorite, butternut squash. The texture is smooth and creamy but hearty enough to roast — basically a cross between a sweet potato and a pumpkin. The best part is that the skin is completely edible (aka tender after baking!) so you don’t have to peel it before or after roasting.
When looking for kabocha squash, pick one that feels heavy for its size, is firm and without bruises. The squash is shaped like a flatter pumpkin and is usually green with light stripes or spots.
Here’s What You Need
- baby kale – you can absolutely use regular kale but baby kale is more mild, tender and perfect for the base of this salad. It’s packed with vitamins A, K and C as well as manganese, calcium and potassium. Any leafy green will also work here!
- kabocha squash – no need to peel this squash before cooking! After roasting, the squash is caramelized, slightly sweet and the perfect addition to this salad. If you can’t find kabocha squash, you can also use roasted butternut squash, acorn squash, buttercup squash or even roasted sweet potatoes.
- olive oil – for roasting the squash.
- dried cranberries – use unsweetened or fruit sweetened dried cranberries if possible. They’ll still add a hint of sweetness to this salad! 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!
- pumpkin spiced pepitas – I highly recommend making these pumpkin spiced pepitas (they’re SO good!), but normal roasted pumpkin seeds or raw pepitas work as well.
- feta – feta adds a slightly salty and creamy texture to the salad. If you want a vegan or dairy-free salad you can omit or use a dairy-free cheese!
Tip! Want to enjoy this as a meal-sized salad? Add any grains, beans or protein of your choice! I could see this salad being delicious with quinoa, roasted chickpeas, this maple balsamic tempeh or apple cider vinegar chicken.
ACV Dressing
I’m obsessed with this dressing! There’s a hint of cinnamon which pairs perfectly with this salad. Here’s what you need for the dressing:
- apple cider vinegar – this is the star of the show here. When shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- fresh orange juice – use freshly squeeze orange juice for the best flavor but if you’re in a pinch, store-bought orange juice works too.
- olive oil – the neutral flavor of olive oil helps to balance the tartness of the apple cider vinegar and gives the dressing some healthy fat.
- Dijon mustard – adds a little zest to the dressing and also acts as an emulsifier.
- garlic – fresh garlic adds a ton of yummy garlic flavor and aroma to the dressing.
- cinnamon – the secret ingredient that makes this dressing extra “fall” flavored.
- sea salt and pepper – to taste and bring all of the flavors of the salad together.
How to Meal Prep this Fall Salad
This salad can easily be meal prepped. Here’s what I would do:
- Roast the squash and allow to cool completely before storing in an airtight container.
- Mix the dressing ingredients and store in an airtight container. I like mixing in a mason jar so I can easily shake and recombine before assembling the salad.
- Roast the pumpkin seeds. Allow to cool completely before storing.
- When you’re ready to assemble the salad, you can reheat the squash if you’d like but I also like it cold! Build your salad and top with dressing.
More Kabocha Squash Recipes
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If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Harvest Fall Salad
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
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This combo is another winner by Brit! It’s also very versatile. I’ve done the pumpkin spice nuts with sliced almonds & used cabbage as the green, massaging the cabbage with some of the dressing before adding other ingredients. I’ve also used fresh lemon juice. So good! Thanks Brittany. 😃
Yay! So glad you enjoyed this salad. I love all the different substitutions you’ve made. I’m glad you’ve been able to make this recipe your own. 🙂
It was amazing !!! Highly recommend
YAY! I am so glad you gave this recipe a try and are loving it. Thank you for sharing your review & star rating, it means so much to me!
Absolutely delicious
Kale Chips
I love baby kale in my smoothies and I love to make kale chips!
Kale chips!
I like kale juiced with apples and ginger!
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!
I love marinating kale overnight with evoo & either balsamic vinegar or ACV for some big ass salads 🙂
I like Kale in a salad or a smoothie.
My favorite kale recipe is in a raw kale broccoli salad drizzled with olive oil, lemon juice, and a little salt and pepper
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. 😉
My husand makes a sauteed kale that is to die for.
I love sauteed kale with a grain and dressing.
Kale chips! Yum!
My mom’s homemade kale & potato soup – yummiest thing ever in the fall!
I love kale chips with coconut oil and cayenne!
Sautéed kale is the best!
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.
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.
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 🙂
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!
Kale salad, massaged with olive oil, toasted pecans, and roasted sweet potatoes!
Kale chip has to be my favorite way to enjoy kale. It has been a savior to my chip cravings!
i love kale salad with avocado, sweet potato and tahini dressing — all my favorites in one!
I love kale in green smoothies and simply sautéed with a little EVOO or coconut oil!
I love kale chips! I have to make those soon….
I love to make a kale pesto: kale, olive oil, garlic and salt in a blender. Yum!
I love sautéed kale with roasted sweet potato, chickpeas, and dried cranberries!
I love to eat kale chips made in my dehydrator and also make smoothies with Kale.
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!
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!
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.
I like to make kale chips with just a little bit of olive oil and salt in the oven on low heat.
Sadly, I have never experimented with kale before. But I am eager to try out this recipe!!
I can’t say no to kale chips!
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 🙂
I love making these bowls: http://cookieandkate.com/2013/kale-black-bean-and-avocado-burrito-bowl/
So good!
cheesy kale chips of course!
In your salad creation from the summer; kale sweet potato and quinoa!
Love it in casseroles or chips
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.
Will defo have to give this one a go!
For more skinny inspo, check out Instagramer @sheinprogress1 and her skinny smoothies!
We are trying to decide which one we love best! >
http://www.getwhichit.com/whichitapp.html#!/Whichits/542a8c7571f23f0f644e2139/
I mostly use kale in my smoothies
I love to eat kale in soups and salads so yummy!
Today is national vegetarian day as well!!!
I love Kale salad with cranberries, pumpkin seeds, corn and walnuts and quinoa. It’s delicious!
I love me some kale chips or simply sautéed with garlic and onions!
I love to simply sauté my kale with some garlic – delicious!
My all time favorite way to have kale is in a kale and quinoa bowl at b. good! Amazing
I do love a good green smoothie! Otherwise I make kale chips!
I saute kale with coconut oil and balsamic vinegar and add chickpeas then serve it over brown rice!
I love massaged kale salads or kale chips!
I LOVE kale. My favorite way is to eat it massaged in a salad or baked (kale chips or with tofu/shrimp).
It’s always my main indredient in my morning juices, along with carrot, apple, cucumber, lemon and spinach.
My favorite way is in a smoothie!
mummytotwoboys@yahoo.com
I love making Kale Chips by spritzing with olive oil and sprinkling white pepper
I love kale sauteed with garlic and then sprinkled with nutritional yeast!
Massage it with hazelnut oil before adding to a salad!
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!!!
So many ways I love kale: in a smoothie, kale chips or salad. I love your garlicky kale salad – oh yum! I will definitely have to try this harvest salad – its beautiful!
I like it on pizza oddly enough.
I love kale in a smoothie as well as in a salad. It’s all good!
I always have grand plans for my kale but usually end up massaging it in oil/salt and pepper then adding it to salads.
I love kale chips…
Massaged with lime juice, a bit of EVOO and Siracha, mixed with avocado and pistachio nuts!
In soups!
I love to make kale chips with nutritional yeast!
I love kale chips but I really love the meatless white lasagna (I use bechamel instead of red sauce) I make where I use kale in place of spinach
I love kale mixed with avocado and tomato slices.
I love it mixed into a salad.
I like to eat kale fried with garlic.
Happy Kale Day Brittany!
Sautéed in gravy with millet and grass-fed steak!
I eat kale alot in green smoothies but also love it in all sorts of salads! Thanks for the giveaway : )
I like baked kale chips.
I love eating kale in salads. My favorite is kale, strawberrys and baby bell peppers.
i love kale chips!
My favorite is a Kale and Quinoa salad with roasted hazelnuts, goat cheese, dried cherries and a vinaigrette dressing, yummy!
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!
I love kale in everything and all of the time… but my most favorite is just steamed with salt, pepper and nutritional yeast!
I love kale! So happy to learn today is National Kale Day!! I make a delicious kale and whole wheat orzo salad!!!
I love kale baked as “chips” – so tasty!
This looks so tasty and kabocha squash is MY FAVOURITE food ever!! I love making my own ‘cheesy’ kale chips and also making a slaw with it – tasty!!
Massaged and raw in salads! The best!
too funny! I just about had some kale with spinach, but stuck to spinach only! I need to get more creative, but as of now I like chips!
I love kale in smoothies or just in a salad!
I love kale sauteed with a bunch of other veggies, some EVOO and a little balsamic!
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:-).
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.
In my kale-blueberry breakfast smoothies. They look like dirt but taste fantastic!
I love to roast my extra spicy kale chips until perfectly crispy, and dip them in a curried Greek yogurt dipping sauce. Yum!
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.
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.
I love kale in salads, massaged in a tiny bit of vinegar and sesame oil!
I love kale in salads, especially with cabbage and bell peppers! But you gotta cut the stems off and massage it first!
I love putting kale into my smoothies or making kale chips!
I like to saute kale in coconut oil and put it on top of veggie pasta!
I love kale in smoothies, but I love it even more when wilted into soups!
Sauteed in olive oil with lemon pepper 🙂
I love your garlicky kale recipe that make often! Or I make kale chips which are always amazing
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!
Hey Andrew. I went searching for the Dole Power Up Greens Baby Kale. Whole Foods, Trader Joe’s, Kroger and Libbie Market didn’t carry it. I finally found it at Martin’s!
And yum — that juice sounds awesome!
Thanks, this helps! I need this in my fridge / life / belly.
I love it mixed into a salad or as kale chips – yum!
I like kale with nutritional yeast, olive oil and sea salt mixed in for delicious savory kale chips!
I love to eat kale roasted in the oven as chips!
Kale mixed with some sort of citrus. thanks!
Salad or smoothie!
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.
first day of the best month of the year AND national kale day?! The best!
my favorite way to eat kale is sauteed with garlic — yum. 🙂