Autumn Kale Salad With Maple Tahini Dressing
When the weather gets cold, the first thing I crave is not typically a salad. But this autumn kale salad is one exception to that. Unlike spring and summer salads that are loaded with lots of raw veggies, this one’s got hearty kale which is doused with a delicious maple tahini dressing. Then it’s topped with roasted butternut squash, crisp apples, aged white cheddar, and pecans, making it perfect for fall and winter. This salad makes a great side for dinner or to bring to fall and holiday gatherings.
Not only is this salad delicious, but it is also packed with lots of good nutrients. Each serving of this salad has a whopping 7 grams of fiber to help you hit your daily fiber goals. Kale provides fiber and vitamin K, while butternut squash has beta carotene and antioxidants. Apples bring natural sweetness along with more fiber, and the pecans contribute healthy fats. The tahini maple dressing is a healthy alternative to store-bought dressings, and you’ll want to make it for all your salads because it’s that good.
If you are planning to serve a crowd, the recipe can easily be doubled or tripled. I make this salad nearly every year for Thanksgiving and it’s always a hit! Plus, it keeps pretty well at room temperature for a few hours since kale is less likely to get wilted compared to most other greens.
This salad makes 2 generous servings for a main course or 4 smaller portions as a side. To make it a complete meal, add your favorite protein source like chicken, salmon, steak, or chickpeas for a plant-based option. I hope you enjoy this autumn kale salad!
If you’re looking for more fall/winter salads, check out this maple bacon brussels sprout salad or this delicata and cannellini bean salad.
Autumn Kale Salad With Maple Tahini Dressing
Ingredients
Salad Ingredients
- 2 cups butternut squash, cubed
- 1/2 tbsp olive oil
- 8 cups Tuscan kale, chopped
- 1 cup apple, cubed (about 1 medium apple)
- 1/4 cup chopped pecans (can sub other nut or seeds)
- 1/4 cup aged white cheddar, finely chopped (can sub crumbled goat cheese)
Maple Tahini Dressing
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or foil.
- Add butternut squash to baking sheet and drizzle with olive oil. Season with salt and pepper if desired. Bake for about 30 minutes or until easily pierced by a fork.
- Next, make the dressing. Add tahini, lemon juice, maple syrup, and seasonings to a small bowl and stir to combine. If the texture is too thick, add a little warm water to thin.
- Wash, de-stem, and finely chop your kale and add to a large bowl. Massage the kale with your hands to soften. Pour the dressing over the kale and mix.
- Once the butternut squash is cooked and mostly cooled, add to the salad. Add apples, pecans, and cheese to the salad. Mix all ingredients to combine.
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Notes
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Autumn Kale Salad Nutrition Facts
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