This colorful fall salad features crisp greens, sweet apples, and crunchy nuts, all tossed together with a tasty maple-lime dressing. It’s fresh, vibrant, and perfect for autumn gatherings!
Every bite is like a hug from the season! I love how the sweet and tangy dressing brings all the flavors together, making it a delightful side dish for any meal. Yum! 😊
Key Ingredients & Substitutions
Kale: This leafy green is the star of the salad. It’s packed with nutrients and has a sturdy texture. If you’re not a fan of kale, try using spinach or mixed greens for a softer bite.
Butternut Squash: Roasted butternut squash adds a natural sweetness. If you can’t find it, sweet potatoes or acorn squash work well too! Just adjust cooking times as necessary.
Dried Cranberries: These provide a lovely tartness. You can swap them for raisins or even chopped figs if you prefer something different.
Pumpkin Seeds: Also known as pepitas, they add a nice crunch. Sunflower seeds make a great substitute if you have nut allergies.
Cheese: I enjoy using goat cheese for its tangy flavor. Feta is a nice alternative, but feel free to leave it out for a vegan option or use nutritional yeast for a cheesy flavor!
How Do I Properly Massage Kale?
Massaging kale is an important step for making it tender and less bitter! Here’s how to do it right:
- Start by placing your chopped kale in a large bowl.
- Drizzle with a bit of olive oil and sprinkle some salt over it.
- Using your hands, gently rub the leaves between your fingers for about 2-3 minutes.
- You’ll notice the kale softening and brightening in color—this is a good sign!
This technique enhances the taste and makes the salad more enjoyable. Don’t skip it!
Fall Salad with Maple-Lime
Ingredients You’ll Need:
For the Salad:
- 6 cups kale, chopped (stems removed)
- 1 cup butternut squash, peeled and cubed
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup crumbled goat cheese or feta
- 1 tablespoon chia seeds or hemp seeds (optional)
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
For the Maple-Lime Dressing:
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes of prep time, plus an additional 25 minutes for roasting the butternut squash. In total, you’ll need around 40 minutes to prepare this tasty dish, perfect for a quick and nutritious side or main meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). Take the cubed butternut squash and toss it with 1 tablespoon of olive oil, a pinch of salt, and some black pepper. Spread the squash evenly on a baking sheet. Roast in the oven for about 20-25 minutes, until it’s tender and has a nice caramelized look. Once done, set it aside to cool.
2. Massage the Kale:
While the squash is roasting, prepare the kale. Place your chopped kale in a large bowl. Add a pinch of salt and 1 tablespoon of olive oil to the kale. Use your hands to massage the kale gently for about 2-3 minutes. This will soften the leaves and help reduce bitterness, making your salad even tastier!
3. Make the Maple-Lime Dressing:
In a small bowl, whisk together the maple syrup, lime juice, Dijon mustard, 3 tablespoons of olive oil, and a sprinkle of salt and pepper. This will create a delicious, tangy dressing that enhances the salad beautifully.
4. Assemble the Salad:
In a large salad bowl, combine the massaged kale, roasted butternut squash, dried cranberries, pumpkin seeds, and the optional chia or hemp seeds. These add a nice crunch and nutritional boost!
5. Dress the Salad:
Drizzle the maple-lime dressing over the salad. Toss everything gently to combine all the flavors. Be sure that every bite is deliciously dressed!
6. Add Cheese & Serve:
Finally, sprinkle the crumbled goat cheese or feta on top of the salad just before serving. This adds a creamy texture that compliments the other ingredients perfectly.
7. Enjoy:
Serve the salad right away, or for even better flavor, refrigerate it for up to 2 hours to let the flavors meld. Enjoy this vibrant, nutrient-packed salad that’s perfect for the fall season!
Can I Use Other Greens Besides Kale?
Absolutely! If kale isn’t your favorite, you can easily substitute it with spinach, arugula, or mixed salad greens. Each option will slightly change the texture and flavor but will still create a delicious salad!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best eaten within 1-2 days, as the greens may become wilted over time. If you prefer, you can keep the dressing separate until you’re ready to enjoy the salad again!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply leave out the cheese or substitute it with nutritional yeast for a cheesy flavor. You can also switch to a maple syrup that aligns with your dietary preferences!
What Can I Substitute for Butternut Squash?
If you can’t find butternut squash, feel free to use sweet potatoes or acorn squash instead. Both alternatives roast well and add a sweet, creamy element to the salad!
