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Fall Kale Salad on a plate with a side of dressing.

Fall Kale Salad

Tressa Jamil
Easy fall kale salad features tender kale, toasted pecans, pepitas, crisp seasonal apples, and roasted acorn squash tossed in maple vinaigrette.
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American
Servings 2 Servings
Calories 391 kcal
Equipment
Ingredients
  
For the Kale Salad:
  • 2 bunches kale, thinly sliced
  • 1 green or honey crisp apple, thinly sliced
  • ¼ cup dried cranberries, rehydrated
  • ½ cup pecans, chopped or whole, and toasted
  • 1 tablespoon pepitas, toasted
  • 1 small acorn squash, cubed
For the Fall Kale Salad Dressing:
  • ¼ cup orange juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • ½ small shallot, finely diced
  • 1 clove garlic, minced
  • ½ teaspoon black pepper, coarse ground
  • ½ teaspoon kosher salt
Instructions
 
  • Combine the ingredients for the dressing in an airtight container and whisk to incorporate.
  • Cut the acorn squash and add it to an air fryer or oven to cook for 20 minutes, flipping them halfway through.
  • While the squash is cooking, prepare the salad by layer the chopped kale onto two serving plates, and adding the sliced apples and cranberries.
  • Dry toast the pecans and pepitas in a small skillet over medium heat for 5 minutes; toss them over the salad.
  • Remove the squash from the air fryer basket and place them onto the salad. Drizzle with dressing or serve it on the side, and enjoy!
Notes
Expert Tips:
  • If using curly kale, massage it for 2-3 minutes before adding it to the serving plate.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving + Dressing | Calories: 391 kcal | Carbohydrates: 52 g | Protein: 14 g | Fat: 18 g | Sodium: 652 mg | Fiber: 17 g | Sugar: 17 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!