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Autumn Kale Salad with Maple Roasted Squash, Whole Grains, Grapes and Apples

Brenda Lanzilli
This Autumn salad recipe is as beautiful as it is wholesome. Staring with fresh hearty kale leaves to set the canvas, bright and flavorful maple roasted acorn squash and sliced red grapes are sweet undertones while crispy apple and crunchy pecans add texture. A classic tarty apple cider vinaigrette dresses the salad to balance sweetness and acidity. This will be a seasonal favorite, guaranteed!
Print Recipe
Prep Time 15 minutes
Roasting Time 35 minutes
Course Salad
Servings 6
Calories 391 kcal

Ingredients
  

Maple Roasted Squash

  • 1 acorn squash halved and sliced
  • 2 tbsp butter
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • ½ tsp nutmeg

Kale Salad

  • 2 bunches Kale stem removed, chopped and rinsed
  • ½ cup farro cooked, cooled
  • ½ cup quinoa cooked, cooled
  • 1 cup sliced red grapes
  • 1 apple diced
  • ¼ cup blue cheese crumbled
  • ¼ cup pecans chopped
  • 1 cup maple roasted acorn squash quartered slices

Apple Cider Vinaigrette

  • ½ shallot minced
  • ¼ cup olive oil
  • 1 tsp dijion mustard
  • 1 tsp honey
  • ¼ tsp salt
  • ⅛ tsp pepper

Instructions
 

Maple Roast Acorn Squash

  • Preheat the oven to 375F°
  • Wash each acorn squash well, then trim the top and bottom off, and scoop out the inner seeds and strings.
  • Lay the squash halves on its flat side, then cut into 1″ thick slices and place on baking sheet.
  • To make the maple butter, combine maple syrup, butter, cinnamon, cloves, and salt in microwave safe bowl. Microwave for 30-60 second til butter is melted. Stir and brush each acorn squash slice with the maple butter
  • Roast for 35 minutes, until until caramelized and soft. Use half of roasted squash for salad. Reserve other half for alternative use.

Kale Salad

  • Combine kale, cooled squash, farro grains, quinoa, grapes, blue cheese, apple, and pecan in large salad bowl. Dress with homemade apple cider vinaigrette.

Apple Cider Vinaigrette

  • Combine all ingredients in small mixing bowl. Whisk to throughly combine.
  • Pour over salad and toss to combine.

Notes

Nutrition Facts are estimates. 

Nutrition

Calories: 391kcalCarbohydrates: 52gProtein: 8gFat: 19gSaturated Fat: 5gCholesterol: 14mgSodium: 242mgPotassium: 803mgFiber: 7gSugar: 13gVitamin A: 4872IUVitamin C: 65mgCalcium: 156mgIron: 3mg
Keyword acorn squash, apples, autumn, butternut squash, fall recipes, holiday, kale, kale salad, salad, thanksgiving, winter recipes
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