Damn Good Food

My Favorite Harvest Salad: Kale, Apple, and Butternut Squash

Looking for an easy, nutritious lunch this Fall? Please, look no further! This harvest salad has all the right crunch and creaminess with honey crisp apples, butternut squash and goat cheese and a honey Dijon dressing that is just as delicious as it is simple.

2 minutes
This salad is my go to, simply make the butternut squash in advance and it can be whipped up in the matter of minutes. Hello Fall flavor. If you would like to make this salad for the week, double up the recipe, store dressing in the refrigerator and add to individual servings when you are ready to eat.
Serves 1 large entree salad or 2 small salads
The Salad Goods:
1 1/2 bundles or approximately 6 cups of Lacinato Kale
1 cup of cubed and roasted butternut squash (I bought already cubed butternut squash from Whole Foods and to roast I simply coated in EVOO, garlic powder, and a little cayenne pepper and salt, then roasted for 30 minutes on 400 degree Fahrenheit or until lightly browned and soft)
3 tbsp toasted slivered pumpkin seeds/pepitas (walnuts or pecans would work well too!)
1 cup or 12 mini heirloom or grape tomatoes
1/2 of a large or 1 cup honey crisp apple, diced (I left the skin on, but feel free to peel in advance if you prefer)
1/3 cup crumbled goat cheese (optional)

The Dressing Goods:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp Honey
1/2 lemon, juiced
1 1/2 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp cayenne pepper for a little spice

How To:
  1. Tear kale into tiny pieces, away from stem
  2. Add dressing and massage kale until dressing well combined and kale is slightly softer.
  3. Add remaining toppings, toss until well combined, and serve!