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Fall Salad

A seasonal salad combining tender roasted butternut squash, cooked quinoa, fresh kale, diced autumn fruit, dried cranberries, feta, and crunchy nuts or seeds. A maple-Dijon vinaigrette adds a balanced mixture of sweetness, acidity, and savory flavor.
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Course: Salad, Side Dish
Cuisine: American
Keyword: Fall Salad
Total Time: 35 minutes

Ingredients

Roasted Squash

  • 1/2 tablespoon neutral-flavored oil such as canola or grapeseed
  • Fine salt and ground black pepper to taste
  • 1 butternut squash peeled, seeds removed, and cut into roughly 3/4-inch cubes

Salad

  • 1/4 cup dried cranberries
  • 2 cups kale leaves stems removed and greens chopped
  • 1/4 cup pecans roughly cut into approximately 1/4-inch pieces
  • 1/2 cup dry quinoa or uncooked rice
  • 1/3 cup reduced-fat feta crumbled
  • 2 small apples pears, or figs, cut into approximately 1/2-inch pieces
  • 2 tablespoons assorted nuts or seeds optional

Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup or honey
  • 1 1/2 teaspoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove very finely minced, yielding about 1 teaspoon

Instructions

  • Heat the oven to 400°F.
  • Place the cubed butternut squash on a baking sheet. Add the neutral oil and season with salt and ground black pepper. Toss until evenly coated, then arrange the pieces in a single layer.
  • Roast for 16 minutes, stirring the squash halfway through the cooking time to promote even browning.
  • Once the cubes are tender and golden, transfer them to a plate and allow them to cool completely while the remaining ingredients are prepared.
  • While the squash is roasting, rinse the quinoa and cook it according to the package instructions, which generally requires about 15 minutes. Set the cooked quinoa aside until cooled. If using rice instead, prepare it according to its package directions.
  • Remove the tough stems from the kale by holding each leaf and pulling the leafy portion away from the stem. Roughly chop the tender greens.
  • Cut the apples, pears, or figs into approximately 1/2-inch pieces. Roughly chop the pecans into pieces measuring about 1/4 inch, and finely mince the garlic.
  • Add the extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and minced garlic to a jar.
  • Secure the lid and shake vigorously for approximately 30 seconds, or until the mixture becomes thoroughly blended and emulsified. The Dijon mustard helps the oil and vinegar combine into a cohesive dressing.
  • Transfer the chopped kale to a large mixing bowl and drizzle approximately half of the prepared vinaigrette over the leaves.
  • Massage the kale with your hands for 1–2 minutes, working the dressing into the greens until they begin to soften.
  • Pour in the remaining vinaigrette and toss thoroughly so the kale is evenly coated.
  • Add the cooled quinoa, cooled roasted butternut squash, and diced apples, pears, or figs to the dressed kale.
  • Toss gently until all components are evenly distributed and coated with the vinaigrette.
  • Allow the combined salad to rest for a few minutes so the flavors can mingle before adding the final toppings.
  • Transfer the finished salad to a serving bowl or divide it among individual plates.
  • Scatter the dried cranberries, chopped pecans, crumbled reduced-fat feta, and optional mixed nuts or seeds over the top immediately before serving so the crunchy ingredients retain their texture.
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Notes

  • Pure maple syrup provides a deeper sweetness that pairs particularly well with the autumn ingredients, although honey may be used in its place.
  • Allow the roasted squash and cooked quinoa to cool before combining them with the kale to help preserve the texture of the greens.
  • The optional mixed nuts or seeds contribute additional crunch and nutritional variety.