It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.
The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:
- Roasted butternut squash – you can totally make it in advance
- Sliced apple – that you may have picked yourself this fall (!!)
- Salty pistachios
- Sweetened dried cranberries
- Punchy gorgonzola cheese
- Sweet maple balsamic dressing (with a peppery bite!)
Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!
Harvest Apple Kale Salad
Equipment
- Half-sheet pan
- Parchment paper
- Salad spinner
Ingredients
Roasted Butternut Squash
- 1 butternut squash, peeled and diced
- 2 tbsp olive oil
- Salt and pepper, to taste
Kale Salad
- 1 large bunch lacinato kale
- 1 apple, thinly sliced
- 1/3 cup gorgonzola cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup salted pistachio nuts, crushed
- Flaky sea salt (such as Maldon), for finishing
Maple Balsamic Vinaigrette
- 1 garlic clove, crushed
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 3 tbsp balsamic vinegar
- 1/2 cup olive oil
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- Freshly cracked black pepper
Instructions
1. Roast squash
- Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.
2. Prepare dressing
- Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.
3. Prepare kale and salad
- Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
- Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.