autumn-salad

Salad Recipes

Autumn Salad

This autumn salad features plenty of cozy ingredients for a crisp fall day, including kale and nuts, which are two of the best foods to eat to fight inflammation. Massaging nutrient-rich kale helps to tenderize the leaves while infusing them with the flavors of the dressing. Enjoy this salad as a meal on its own or topped with roasted chicken, or serve it in smaller portions for an easy side worthy of holiday entertaining.

Ingredients

  • 1 medium butternut squash, peeled and cubed (½-inch; 6 cups)
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons pure maple syrup, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cider vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 8 cups chopped stemmed kale
  • 1 unpeeled Honeycrisp apple, cored and thinly sliced
  • 1/2 cup chopped pecans, toasted (see Tip)
  • 1/3 cup crumbled Gorgonzola cheese

Directions

  1. Preheat oven to 400°F. Combine squash, 2 tablespoons oil, 1 tablespoon maple syrup and 1/4 teaspoon each salt, pepper and cinnamon in a medium bowl; stir until evenly coated. Spread evenly on a large baking sheet. Roast until the squash is tender, 25 to 30 minutes. Let cool for 5 minutes.
  2. Meanwhile, stir vinegar, garlic, mustard, lemon juice and the remaining 3 tablespoons oil, 1 tablespoon maple syrup and 1/4 teaspoon each salt and pepper in a large serving bowl until combined. Add kale; massage the kale and dressing with clean hands until the kale is wilted and softened, 1 to 2 minutes.
  3. Add the squash, apple slices and pecans; toss to combine. Top with Gorgonzola.