Apple Fall Salad
This Apple Fall Salad is full of flavor and made with seasonal vegetables like massaged kale, sweet apples, roasted butternut squash, crunchy pecans, pumpkin seeds tossed in a sweet and tangy maple vinaigrette. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.
Ingredients
For the vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- ¾ tablespoon maple syrup , can sub with vegan honey or preferred sticky liquid sweetener
- 1 ½ teaspoon Dijon mustard
- 1 garlic clove minced
- Kosher or sea salt to taste
- Ground black pepper to taste
For the salad
- 2-3 cups chopped or shredded kale leaves , about 1 small bunch kale, stems removed and chopped
- 1 cup arugula
- 1 ½ cups chopped Honeycrisp or Gala apples , about 2 small or 1 medium
- 1 ½ cups cubed butternut squash , air fried or roasted (about 1 small butternut squash)
- 1/3 cup chopped red onion
- 1/4 cup pumpkin seeds
- ¼ cup toasted pecans
- dried cranberries or dried cherries , optional for topping
- dairy-free feta , crumbled, optional for topping. Regular feta works too.
Instructions
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In a jar or small bowl, add all the ingredients for the vinaigrette. Shake the jar or whisk until combined. Adjust seasonings to taste as needed.
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In a large bowl, add the kale. Pour 1 tablespoon of the vinaigrette over the top. Use your hands to gently massage the dressing into the kale for about 30 seconds, until it starts to soften. Add the arugula to one side of the bowl, then top side by side with apples, butternut squash, red onion, pumpkin seeds, pecans, dried cranberries and feta. Drizzle with vinaigrette and toss to coat.
To make the roasted butternut squash:
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Preheat the oven to 400F or air fryer to 390F.
Drizzle the cubed butternut squash with 1-2 tbsp of olive oil, salt and black pepper to taste. Toss to coat.
Working in batches as needed, add the butternut squash to the air fryer basket or on a lined baking sheet.
Air fry at 390F for 16-20 minutes, shaking the basket halfway through or roast in the oven at 400F for 30-35 minutes, flipping halfway through cooking, or until the squash is tender. Remove from the air fryer or oven and let it cool for at least 15 minutes, before adding to the salad.
Recipe Notes
To make ahead
You can prep the kale ahead of time and store it in a resealable bag or container for up to 5 days.
How to store
Store this salad in an airtight container in the fridge for about 1-3 days.