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Autumn Salad with Pumpkin Vinaigrette

Squash Kale Autumn Salad

  • Yield: 4-5 servings 1x


This is a hearty fall salad laced with flavor. Allow the kale to marinate in the dressing for additional flavor. Serve as the main course or as a side. If kale scares you, substitute spinach and skip the marinate time.




  • 1/4 c. pumpkin puree (canned or roasted)
  • 1/4 c. olive oil
  • 2 tbsp. white balsamic vinegar
  • 1 tbsp. maple syrup
  • pinch of kosher salt


  • 1/2 delicata squash, gutted and thinly sliced
  • 1 tbsp. olive oil
  • generous pinch of salt


  • 10 large dino kale stalks, de-stemmed and chopped
  • handful of croutons, homemade or storebought
  • handful of pepita seeds, roasted or raw
  • handful of dried cranberries
  • sprinkle of feta


  1. Make dressing. Into a small bowl, combine all ingredients. Whisk until thickened or emulsified. Set aside. Can be made in advance and stored in the fridge.
  2. Roast squash. Preheat oven to 425°F degrees. Place thinly sliced delicata on a baking sheet. Drizzle with olive oil and sprinkle generously with salt. Bake for 10-15 minutes per side or until golden.
  3. Assemble the salad. Meanwhile, make the salad. To a bowl, add chopped kale. Pour dressing over and toss. Kale should be liberally coated. Allow to marinate for at least 30 minutes or up to a couple of hours. Just before serving, add squash, croutons, pepita seeds, dried cranberries, and feta. Serve.
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