18 Delicious Fall Salads + Kabocha Squash Salad

An overhead photo of a bowl of kale topped with 3 slices of roasted kabocha squash and scattered with dried cranberries, pumpkin seeds and feta. A fork rests in the bowl.

3.88 from 8 votes

18 Delicious Fall Salads + Kabocha Squash 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 Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Keyword: fall salad

Servings:

Author: Brittany Mullins

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.

Nutrition