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This autumn kale salad is bursting with seasonal flavors and nourishing ingredients, making it a perfect dish for cozy fall days. With hearty Tuscan kale, roasted butternut squash, crisp apples, and crunchy roasted pistachios, every bite is a mix of textures and delicious flavors. The creamy tahini maple dressing ties everything together with a hint of sweetness and tartness.

Not only is this salad delicious, but it is also nutrient-dense. Kale provides fiber and vitamin K, while butternut squash adds beta carotene and antioxidants. Apples bring natural sweetness along with more fiber, and pistachios contribute healthy fats and some plant-based protein. The tahini maple dressing is a healthy alternative to store-bought dressings, offering a creamy texture without dairy. In fact, this whole salad is dairy-free and vegan if that matters to you.

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.

Note: 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 such as roasted chicken, baked salmon, or chickpeas for a plant-based option. Whether you are enjoying it for a quick weeknight dinner, prepping lunches ahead of time, or bringing a colorful dish to a fall gathering, this kale salad is a nutrient-packed recipe worth making.

Autumn Kale Salad With Maple Tahini Dressing

This autumn kale salad is hearty and full of flavor. Butternut squash, apples, and kale pair perfectly with a creamy tahini maple dressing.

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Prep 10

Cook 30

Total 40

Course Main Course, Salad, Side Dish

Cuisine American, Gluten-Free, Vegan

Servings 2

Calories 287 kcal

Ingredients

1 cup roasted butternut squash, cubed
8 cups Tuscan kale, finely chopped
1 cup apple, cubed (about 1 medium apple)
2 tbsp pistachio nuts (can sub sliced almonds or other nut)
2 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp maple syrup
1/2 tsp salt
1/2 tsp garlic powder
1 tsp cumin

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper or foil. Chop a butternut squash into 1" cubes and season with avocado oil, salt and pepper or as desired. Bake for about 30 minutes or until tender (easily pierced by a fork).
Wash, de-stem, and finely chop your kale and add to a large bowl. Massage the kale with your hands to soften.
Chop apple into cubes and add to salad.
Add pistachios to salad.
To make the dressing, add tahini, maple syrup, lemon juice, salt, garlic, and cumin in a small bowl and stir to combine. If the texture is too thick, add a little warm water to thin.
Once butternut squash is cooked and mostly cooled, add 1 cup to the salad and add dressing. Mix all ingredients to combine.