Autumn Kale Salad with Maple Balsamic Vinaigrette is a delightful dish that embodies the flavors of fall. With roasted butternut squash, sweet cranberries, and crunchy pecans, this salad not only pleases the palate but also nourishes the body. It’s an ideal choice for Thanksgiving gatherings, cozy dinners, or meal prep throughout the week. This gluten-free salad is packed with seasonal ingredients that enhance both its taste and nutritional profile.
Why You’ll Love This Autumn Kale Salad with
This Autumn Kale Salad with Maple Balsamic Vinaigrette is a culinary masterpiece that delights in various ways. First, it’s a Healthy Autumn Kale Salad loaded with vitamins and minerals, thanks to ingredients like kale and butternut squash. Second, the maple balsamic vinaigrette adds a sweet and tangy flair that complements the nutty flavors of pecans. Third, it’s quick and easy to prepare, making it a fantastic option for busy weeknights. Fourth, this salad is naturally gluten-free, accommodating various dietary restrictions. Fifth, the roasted vegetables offer a comforting warmth, perfect for the cooler fall months. Lastly, it’s an incredibly versatile dish; you can easily customize it with Autumn Kale Salad with Roasted Vegetables or Autumn Kale Salad with Apples and Nuts for added variety.
Ingredients for Autumn Kale Salad with
Gather these items:
- 1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups chopped kale, stems removed (approx. 120g)
- 1 tablespoon olive oil (for massaging kale)
- 1/2 cup chopped pecans (60g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup crumbled goat cheese (optional, 50g)
- 1/4 cup olive oil (60ml)
- 2 tablespoons balsamic vinegar (30ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How to Make Autumn Kale Salad with Step-by-Step
- Step 1: Set oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Step 2: Remove stems, chop leaves, and place in a bowl. Drizzle with olive oil and massage for 2 minutes until softened.
- Step 3: Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Step 4: In a large bowl, combine massaged kale, roasted squash, pecans, cranberries, and goat cheese. Pour vinaigrette over and toss gently.
- Step 5: Garnish with extra cranberries and pecans for a beautiful presentation.
Pro Tips for the Perfect Autumn Kale Salad with
Keep these in mind:
- Massage the kale well to break down its fibers, making it tender and easier to eat.
- Roast the butternut squash until it’s caramelized for a richer flavor.
- Add ingredients like apples or pomegranate seeds for an extra burst of flavor.
Best Ways to Serve Autumn Kale Salad with
This salad shines as a side dish for holiday meals or can be a light main course. Pair it with grilled chicken or fish for a protein boost. You can also serve it alongside a warm soup for a hearty dinner. For a Fall Kale Salad with a twist, try adding citrus slices or a sprinkle of feta cheese.
How to Store and Reheat Autumn Kale Salad with
To store leftovers, keep the salad in an airtight container in the refrigerator for up to three days. To maintain its crunch, store the vinaigrette separately and add it just before serving. This method is perfect for meal prep, allowing you to enjoy this healthy salad throughout the week.
Frequently Asked Questions About Autumn Kale Salad with
What is an Autumn Kale Salad?
An Autumn Kale Salad with typically features seasonal ingredients like roasted vegetables, nuts, and fruits, all tossed in a flavorful dressing. It’s a nutritious and filling option for fall.
Can I make Autumn Kale Salad with ahead of time?
Yes, you can prepare the components of this salad ahead of time. Just keep the dressing separate until you’re ready to serve to keep the kale fresh and crisp.
How do I avoid common mistakes with Autumn Kale Salad with?
To avoid common mistakes, ensure you massage the kale to soften it, and don’t over-roast the vegetables, which can lead to a mushy texture.
Variations of Autumn Kale Salad with You Can Try
Feel free to experiment with this salad by adding different ingredients. For a Vegan Autumn Kale Salad with Dressing, omit the goat cheese and use a nut-based cheese instead. You can also create a Harvest Kale Salad with seasonal apples, nuts, and cranberries for a sweet, crunchy twist. For a Gluten-free Autumn Kale Salad with grains, consider adding quinoa or farro for extra texture and nutrition.
For more information on the health benefits of kale, check out this Healthline article. You can also explore Apple Pie Baked Oats for a delicious fall-inspired breakfast option. If you’re interested in more salad recipes, visit Roasted Beet Salad for a vibrant addition to your meal prep.
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Delicious Autumn Kale Salad with Maple Vinaigrette
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Deliciously Nourishing Autumn Kale Salad with Maple Balsamic Vinaigrette
Ingredients
- 1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups chopped kale, stems removed (approx. 120g)
- 1 tablespoon olive oil (for massaging kale)
- 1/2 cup chopped pecans (60g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup crumbled goat cheese (optional, 50g)
- 1/4 cup olive oil (60ml)
- 2 tablespoons balsamic vinegar (30ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Set oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Remove stems, chop leaves, and place in a bowl. Drizzle with olive oil and massage for 2 minutes until softened.
- Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine massaged kale, roasted squash, pecans, cranberries, and goat cheese. Pour vinaigrette over and toss gently.
- Garnish with extra cranberries and pecans for a beautiful presentation.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg