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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.
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4.36 from 14 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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: fall salad
Servings: 2
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.
    Slices of kabocha squash on a baking pan drizzled with oil.
  • Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
    Freshly roasted kabocha squash slices piled on a plate. The plate is surrounded by other small bowls with cranberries and feta.
  • 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.
    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.

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

Serving: 1/2 of recipe | Calories: 472kcal | Carbohydrates: 22g | Protein: 10g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 788mg | Potassium: 821mg | Fiber: 6g | Sugar: 7g