If you are looking for the perfect fall salad, you just found it! This kale and butternut squash is everything you want in a fall-flavored salad. Plus, it's easy to make and is to spruce up your Thanksgiving table or to make a simple weeknight dinner feel special.
When autumn shows up every year, I reach for this kale fall salad. It's simplicity is amazing and really shows off my favorite fall ingredients.
It makes the perfect Thanksgiving kale salad or a simple side for meals during the week. You can even add a protein and transform it into a main dish.
Serve it up with boursin mashed potatoes, praline sweet potatoes, and whole wheat dinner rolls for the holidays.
If you love this combination, you may also enjoy this couscous kale salad or butternut and beet salad.
What Makes Autumn Salad So Good?
- The flavors. I love the combination of the massaged kale, creamy butternut, crispy bacon, and tart pomegranates. Not to mention the crisp, sweet apples, and crunchy pecans.
- The delicious savory, sweet dressing. As if all the ingredient combination wasn't enough, the maple poppy seed dressing is the best topping.
- It is pretty simple to make. Sure the butternut takes a little time, but it really is pretty simple.
- It is great for meal prep. Double the recipe and use it for salads throughout the week. Just make sure and only add the dressing right before serving.
Ingredients
The ingredient list is pretty simple and focuses on simple, healthy, seasonal ingredients. Let's take a look at what you need:
- Kale: Even if you are hesitant about eating kale, I know it it can be bitter, keep reading to find out how to make it so you will LOVE kale!
- Butternut Squash: I think it is the best winter squash!
- Apples: I used gala, but of course you can use any type of apple you like.
- Pecans: You can use other nuts if you prefer, but I think these are really good!
- Crispy bacon: We love bacon in our family. It is not essential though, you can always leave it out if you are going for a vegetarian version.
- Balsamic vinegar: Adds a balanced tang to the homemade maple dressing.
- Maple syrup: Use pure maple syrup for the best flavor.
- Poppy seeds: Added to the dressing for a nice look and flavor in the dressing.
- Dijon mustard: Essential emulsifier for the dressing but it also adds flavor. When it comes to mustard, I highly recommend dijon for the best flavor.
- Pomegranate seeds: For a beautiful pop of color on the salad. If you can't get them, dried cranberries work too.
Substitutions and Variations
- Change the fruit. Other fall fruit such as pears and plums are really good in this salad.
- Don't want to use butternut squash? You can use other winter squash varieties such as delicata, acorn, and kabocha.
- Add some cheese. I would recommend bleu cheese, but there are so many other great options out there as well!
- For a vegetarian or vegan kale butternut squash salad. Eliminate the bacon.
- As a main dish. Add some sliced chicken, chickpeas, or any other salad protein you are craving.
- Change up the dressing. This salad also works with my red wine vinaigrette and creamy apple cider dressing.
How To Make Kale Butternut Squash Salad
Here's an overview of the main steps involved in a making butternut squash and kale salad. Detailed instructions are in the recipe card at the end of the page.
Step 1: Roast Butternut Squash
- First, you will need to cut it up. I like to cut off the neck of the butternut and then peel it .
- After peeling, slice it, and continue cutting until it's in cubes. Place it in a bowl and drizzle with olive oil and sprinkle with salt and pepper.
- Transfer it to a baking tray and bake until golden brown.
Step 2: Prep the Fall Salad Toppings
- Cook your bacon until it is crispy. I cut mine in chunks and cooked it, but you can also cook it in strips then break it apart.
- Cut the apples into small cubes. Toss them with some lemon juice and water if it will be a while before you serve so they don't turn brown.
- After cooking, let both the butternut and bacon cool slightly.
Step 3: How to Prepare Kale for Salad
A note on the kale. It is not my favorite green. I will be the first to admit this. But, I do like it SO MUCH better when it is massage.
Massaging is the trick to reducing the toughness of the green and also pulls out some of that bitterness.
- Cut your kale to the size desired. I like to go a little bigger when I am massaging, otherwise, it becomes too limp too fast.
- Drizzle with a little olive oil and a sprinkle of salt. Then, massage until it has softened slightly.
Step 4: Make the Maple Dressing
This maple dressing is so simple to make.
- Throw all the ingredients into a bowl or jar for mixing. Blend well for the best flavor. Pure maple syrup is a must, please don't use the fake stuff. I promise you will not get the same results! I buy mine from Costco and feel like it is a pretty good price.
Step 5: Put It All Together
Once the butternut and bacon are cooled, the kale massaged, and the dressing made, it's ready to assemble.
- Simply place the kale in a bowl, add all the toppings and drizzle with the dressing.
Expert Tips
- When using for meal prep do not add the dressing until you are serving. Otherwise, the salad gets too mushy!
- Don't skip massaging the kale! It really makes it taste much better!
- With your leftover butternut squash, what about making these tasty butternut squash and crispy bacon toasties?
FAQ
If you are not into kale, you can always use something a little safer, like spinach. Turnip greens or arugula are also good!
It will hold for about 3 days. It will get pretty soft by day 3, but still good!
The dressing will hold for at least 7 days, but up to 10!
Other Fall Salad Recipes
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Fall Kale and Butternut Squash Salad
Ingredients
- 6 cups kale
- 2 teaspoons olive oil
- ½ teaspoon salt
- 1 teaspoon lemon juice
- 2 strips bacon
- 2 cups butternut squash cubed
- 1 tablespoon olive oil
- salt and pepper
- 1 apples cubed, I used gala, but you can use whatever you have a preference for
- 2 tablespoons pecans rough chop
- 2 tablespoons pomegranate arils
Maple Balsamic Dressing
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 1 teaspoon poppy seeds
- 2 teaspoons dijon mustard
- dash salt
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper. Then, set aside.
- Drizzle cubed butternut squash with 1 tablespoon olive oil. Mix to coat. Place on baking sheet and sprinkle with salt and pepper.
- Place in a preheated oven.
- While it is baking, prep the rest.
- Cut your bacon into chunks. Fry until almost crispy. Place on a paper towel lined plate.
- Let's start on the kale. Remove it from the stem. A simple way to do this is show in the photos on the post. Push your thumbs and index finger along the stem, pushing the leaves off the stem. This way is quick and easy! If you prefer to cut the leaves off, you can do that too! Cut the kale into larger chunks. Drizzle it with your 2 teaspoons olive oil, 1 teaspoon fresh lemon juice and ½ teaspoon salt. Gently massage in for several minutes. You don't want the kale to turn to mush, just to soften it a bit.
- Everything should be ready to go at this point. Let's start assembling! You can add everything to your serving bowl and mix. This is beautiful, as shown in the photos on post. Or you can add your kale as the base and add the other ingredients, separated on top. Either way, it looks great!
- Mix your dressing together and pour generously over the salad,
- This salad is best served the day of. If you have leftovers, store in the fridge in an airtight container. It can be held for 1-2 days.
- Now, sit back and enjoy. You deserve it!
Notes
- When using for meal prep do not add the dressing until you are serving. Otherwise, the salad gets too mushy!
- Don't skip massaging the kale! It really makes it taste much better!
- With your leftover butternut squash, what about making these tasty butternut squash and crispy bacon toasties?