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Top view of Autumn Harvest Salad in a bowl with apple and pear slices without chicken

Autumn Harvest Salad

Autumn Harvest Salad is the perfect easy side dish or lunch for Fall. Made with roasted delicata squash, kale, crispy apples, pears, cranberries and crunchy pecans. 

Course Salad
Cuisine American
Keyword apples, autumn, delicata squash, fall salad, harvest salad, pears
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 238 kcal
Author Kelly

Ingredients

For the roasted vegetables:

  • 1 medium delicata squash cut into rings with pulp removed, (can also sub with kabocha or butternut squash)
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fine sea salt

For the vinaigrette:

  • 3 tablespoons avocado oil or olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh orange juice for low carb use lemon juice
  • 1 teaspoon maple syrup for low carb use 2 drops liquid monk fruit or stevia & leave out for Whole 30
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon fine sea salt or to taste
  • freshly cracked black pepper to taste

For the salad:

  • 1 8 ounce bunch kale about 4 cups , stemmed & chopped
  • 2 cups curly endive leaves separated and chopped
  • 1 apple Honeycrisp, Granny Smith or Pink Lady , washed & cut into slices (leave out for low carb / keto)
  • 1 pear red Bartlett , washed and cut into slices (leave out for low carb / keto)
  • 1/2 cup sliced cooked chicken breast (rotisserie, baked or grilled)
  • 2 tablespoons toasted pecans
  • 2 tablespoons toasted pumpkin seeds pepitas
  • 1 tablespoon toasted sunflower seeds
  • 1 tablespoon sliced almonds
  • 1 tablespoon dried cranberries optional (leave out for Whole 30 & paleo)
  • 1 tablespoon blueberries optional

Instructions

Roast the Squash:

  1. Preheat oven to 400 F. Spread squash on a parchment lined baking sheet in a single layer. Drizzle with 1 teaspoon olive oil and 1/4 teaspoon salt. Roast for 25-35 minutes until tender. (If you have an air fryer - you can also air fry for 15-20 minutest at 400F). Let cool.

Make the vinaigrette:

  1. Meanwhile, make the vinaigrette by adding avocado oil, apple cider vinegar, orange juice (or lemon juice), Dijon mustard, thyme, salt and black pepper in a mason jar or bowl and shake or whisk to combine.
  2. Add sweetener of choice depending on what diet you are following. For a paleo friendly sweetener, use maple syrup and for low carb / keto - you can use 1-2 drops of liquid monk fruit or stevia.

Prep and Assemble the salad:

  1. Add kale and 1 tablespoon of vinaigrette to a large bowl. Massage leaves for 2-3 minutes, until leaves have softened. Add endive and another 1 tablespoon of dressing and toss to combine. Allow to sit while you prepare the other ingredients.
  2. Slice or chop the apples and pears and layer on top of the kale.
  3. Once your roasted squash is done, add a few rings to your salad and top with chicken (or leave out for a vegetarian / vegan version), sprinkle some pecans, blueberries, pumpkin seeds, sunflower seeds and slivered almonds.
  4. Drizzle the remaining dressing over the salad. Toss before serving.
Nutrition Facts
Autumn Harvest Salad
Amount Per Serving (1 g)
Calories 238 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 8g9%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.