Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
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