Go Back
Photo of a fall kale salad with butternut squash, goat cheese, pomegranate seeds, pepitas, and apple

Fall Kale Salad with Butternut Squash, Apple, and Pepitas

This healthy kale salad has roasted butternut squash, crisp apple chunks, pomegranate seeds, and crunchy pepitas. It's absolutely delicious and packed with nutrition to keep you feeling full and satisfied! Add a protein source to make it a well balanced meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 359
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup kale stems removed, roughly chopped (or 8oz bag of pre-washed kale)
  • 1 honeycrisp apple chopped into ½" cubes
  • ½ cup pepitas or shelled pumpkin seeds
  • 2 oz goat cheese crumbled
  • ½ cup pomegranate seeds
  • ½ butternut squash peeled, seeded, and cut into ½" cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
Apple Maple Vinaigrette Dressing
  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • ½ tbsp dijon mustard
  • ½ tsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat oven to 400 degrees F
  2. Toss butternut squash cubes with olive oil, garlic powder, salt, and pepper. Line in a single layer on a baking sheet and roast for 25-30 minutes or until fork tender
  3. While the butternut squash is roasting, prepare the rest of the salad. Start by preparing the salad dressing: add all of the dressing ingredients to a small bowl and whisk together
  4. Remove the stems and roughly chop the kale into bite sized pieces and chop the apple into ½" cubes.
  5. Add kale, apple, pomegranate seeds, crumbled goat cheese, pepitas, and butternut squash to a large bowl. Drizzle with the dressing and toss to combine.

Notes

This salad can be stored in the fridge for up to 3 days. 
 
Add a protein source to make it a complete meal.