Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette. This fall kale salad is naturally paleo and Whole30 boasting all your seasonal favorites.

Why you'll love this kale salad

• Nutrient-dense - as is the heartbeat of this website, we love to increase the nutrient profile of our foods and this fall kale salad is no different. Read below why roasting your cruciferous veggies is actually healthier than eating them raw.
• Versatile - there can be so many variations of this salad based on what you have available to you seasonally so don't get stuck if you don't have some of these ingredients.
• Level of difficulty - Easy. Don't let looks deceive you - this salad is actually quite easy to prepare and put together.
• Picky eaters - modify this salad to accommodate the picky eaters in your life.

💭Make it Nutrient-Dense: Cooking cruciferous greens like kale, spinach, and chard reduces oxalic acids allowing proper digestion and nutrient assimilation.

Why is it important to cook kale?

Were you influenced by the raw kale trend? I think we all fell victim. Turns out all that kale sitting in your gut isn't good for you.

The truth is, some vegetables are more nutritious when slightly cooked. Cruciferous greens such as spinach, chard, and kale contain a chemical known as oxalic acid, which can be irritating to the intestinal tract. It can also block nutrient absorption.

The oxalic acid binds with minerals such as magnesium and calcium and may cause them to crystallize throughout the body. This process can damage tissues and creating inflammation in the body. (source)

The good news is that cooking these greens is a simple way to reduce the oxalic acid content.

And this salad allows you to enjoy kale in its most nutritious state.

Ingredients

This delicious kale salad boasts all your favorite fall foods. It's a culmination of seasonal harvest with that perfect tang, crunch, and pop of flavor.

• kale: I used curly kale but lacinto kale works beautifully too
• Brussel sprouts: shredded or shaved so save some time and get bagged Brussels
• delicata squash: this lovely gourd doesn't require peeling. It's much easier to handle and is perfect in this salad.
• red onion: the crunch of red onions pairs well with the smoothness of the greens
• granny smith apple: adds great flavor, texture, and crunch to the salad
• avocado: makes this salad heartier and incorporates more healthy fats
• pomegranate anvils and roasted pumpkin seeds: always nice to garnish with these fall must-haves.
• staples like avocado oil, Italian seasoning, and sea salt
• The balsamic vinaigrette comes together with extra virgin olive oil, balsamic vinegar, sea salt, dijon mustard, and black pepper.

See recipe card for exact quantities.

Substitutions and Variations

There are so many different ways to prepare this salad based on what is currently in your kitchen as well as what you have access to. But consider these subs and variations:

• Greens: any kale will work - lacinto, curly, or dinosaur kale
• Squash: instead of delicata, use acorn or butternut squash. In a pinch, you can also use sweet potatoes instead.
• Apples: it is apple season so don't limit yourself to just the granny smiths. Use golden or honeycrisp apples for variety.
• Add cheese: add some tangy goat cheese, white cheddar, blue cheese, or salty feta cheese for more flavor (and protein).
• Add meat: speaking of protein, add a roasted chicken breast to round off the meal or crispy prosciutto for a fancier flare.
• Dressing: the homemade dressing calls for balsamic vinegar but apple cider vinegar or simple lemon juice will work in a pinch.
• Fun toppings: add dried cranberries, honey-glazed pecans, or roasted almonds for different topping.

Helpful Tips

• 🕐Time Saving Tip: packaged shaved Brussels sprouts and chopped kale from Trader Joe's or Sprouts to save time
• 🗓Make-Ahead Tip: cook kale, Brussels sprouts, and squash up to 2 days and keep it in the refrigerator until ready to assemble the salad; prepare all ingredients but store them separately up to 1 day to make assembling the salad easy
• 🚫Food Safety: serve dressing on the side; leftover salad without dressing can be stored in an airtight container in the refrigerator for up to 3 days

How to cook kale for nutrition

The best way to cook kale is gently roasting in the oven at 375 degrees Fahrenheit for 15 minutes. This way, it still retains the vibrant green color but won't have bitterness that raw kale salads often have.

What I love about this salad is that you can have kale, Brussel sprouts, and squash on the same pan which makes it super easy to pull this salad together.

If you're skeptical about eating cooked greens in a salad, I assure you this salad will win you over. That's because the vegetables aren't cooked to mush.

This harvest kale salad doesn't qualify as a warm kale salad because the greens and squash aren't served warm.

We are slightly roasting them in the oven for 15 minutes only (on the same pan as our squash!). The kale and Brussel sprouts still retain their shape, color, and texture but without the compromising effect of oxalic acid.

💭Good to know: Save a pan! Delicata squash cooks much quicker than other squashes. It's a great candidate to be roasted with kale and Brussels sprouts on the same pan.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This autumn kale salad recipe calls for these seasonal ingredients: delicata squash, avocado oil, Italian seasoning, chopped kale, Brussels sprouts, red onion, granny smith apple, avocado, pomegranate anvils, and roasted pumpkin seeds.

For the balsamic vinaigrette, you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper.

Step 1. Roast Squash and Greens

Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to make half-moons with ¼" thickness. 

Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands. Spread in single layer on one half of a large, deep baking pan. 

On the other side of the pan, toss chopped kale and shredded Brussel sprouts. It's okay if it's one big pile of greens. Season with salt and pepper if desired but not necessary. 

Roast for 15 minutes. After that time, transfer the greens into a large salad dish to cool.

Turn the oven to low broil. Spread out the squash slices out more on the pan and pop them back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. 

Remove squash and allow to cool completely. 

💭Helpful Tip: Use avocado spray instead of avocado oil to roast delicata squash. It's quicker with less mess and covers greater surface area than oil.

Step 2. Prepare rest of ingredients

While the greens and squash are roasting and cooling, prepare the rest of your ingredients.

Dice red onions into small cubes. Slice apple into small wedges or thin slices, depending on preference. Slice avocados into thin slices or dice into cubes, as desired.

Prepare pomegranate seeds and pumpkin seeds.

Step 3. Make balsamic vinaigrette

In a small jar, add extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Secure the lid and shake to combine well.

Step 4. Assembling the salad

In a large bowl, spread out roasted kale and Brussels sprouts. Add roasted delicata squash, followed by apples, onions, and avocados. Top with pomegranate anvils and pumpkin seeds. Add a bit of micro greens for a nutritional boost.

Drizzle over the salad or serve dressing on the side.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

• Tools: chef knife, cutting board, large mixing bowl, extra large stainless steel baking pan, serving bowl with lid
• Ingredients: real salt, olive oil, avocado oil spray, Italian seasoning, balsamic vinegar
• Storage Supplies: mason jars for leftover dressing, glass snap containers

Serving Suggestions

Serve in a large salad bowl like this one that comes with bamboo lid and serving utensils. Brilliant!

This fall harvest salad is a beautiful addition to your holiday meal. It pairs well with Spatchcock Turkey or Air Fryer Duck for Thanksgiving feast. But it can also be enjoyed on a weeknight with a healthy protein like salmon or roasted chicken. It also pairs excellently with this Chicken Potato Bake.

This salad is quite filling and nutritious. The delicata squash adds a wonderful layer of flavor and texture and substance.

Storage Instructions

To store: Leftovers (without dressing) can be stored in an airtight container for up to 3 days. Toss avocados as they will brown. With dressing, salad should be consumed within that day.

Storage containers: these glass snap containers are perfect for leftovers

FAQs

Looking for more fall recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

This post was originally published October 2020 but has since been updated to include helpful information.