Description
A fresh and nutritious kale salad perfect for fall, packed with seasonal ingredients and a tangy dressing.
Ingredients
Scale
- 4 cups chopped kale
- 1 cup roasted butternut squash
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash and dry the kale, then chop into bite-sized pieces.
- Toss the kale with olive oil and massage lightly to soften.
- Add roasted butternut squash, dried cranberries, feta cheese, and pecans.
- In a small bowl, whisk apple cider vinegar and honey to make the dressing.
- Drizzle the dressing over the salad and toss gently.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 2 hours.
Notes
- For a vegan version, omit feta cheese or use a dairy-free alternative.
- Toast pecans for extra flavor.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: kale salad, fall salad, healthy salad, seasonal recipe