As the leaves begin to turn and the air takes on that crisp autumn chill, I find myself drawn to the warm, inviting flavors of the season. This Autumn Kale Salad with Maple Balsamic Vinaigrette is my heartfelt homage to fall—a vibrant mix of nutrient-dense ingredients like tender kale, sweet apples, and creamy roasted delicata squash. The moment the tangy maple balsamic dressing hits this colorful medley, it transforms into a crunchy, comforting dish that’s just perfect for cozy gatherings or meal prep for busy weekdays.
Imagine the satisfaction of digging into a salad that not only fuels your body but also showcases the lush produce of the harvest. Vegan, gluten-free, and bursting with high protein goodness, this salad is an easy yet impressive addition to any table. Whether you’re looking to elevate your holiday spread or simply seeking a delicious break from the monotony of fast food, this recipe promises to delight your senses at every forkful. Let’s get cooking and embrace the heart of the season!
Why is this Autumn Kale Salad special?
Deliciously Versatile: This salad shines as a side dish or a satisfying main course, adapting effortlessly to any occasion.
Nutrient-Packed Goodness: Loaded with fiber-rich kale and plant-based proteins from lentils, it’s a healthy choice that keeps you feeling full.
Seasonal Flavors: With roasted squash and fresh apples, it beautifully reflects the essence of autumn, making it a perfect fit for festive gatherings.
Simple Prep: Quick to make, it’s an ideal option for busy weekdays when you crave something wholesome.
Crowd-Pleaser: Everyone—from vegans to meat-lovers—will appreciate the delightful textures and flavors in every bite! Try pairing it with a warm soup for a complete fall meal.
Autumn Kale Salad Ingredients
For the Greens
• Curly Kale – A fibrous, nutritious base that can be substituted with Lacinato or Red Russian kale for varied textures.
• Sea Salt – Enhances flavor and helps tenderize the kale when massaged.
For the Roasted Veggies
• Delicata Squash – Adds a natural sweetness and creamy texture once roasted; butternut squash is a great alternative.
• Olive Oil – Essential for roasting, providing healthy fats that elevate the dish.
For the Protein Boost
• Cooked Brown Lentils – A satisfying source of plant-based protein that keeps the salad filling.
For Sweetness and Crunch
• Pecan Halves – Brings a delightful crunch and nutty flavor; swap for walnuts or pumpkin seeds if you prefer a nut-free option.
• Large Apple – Provides fresh sweetness; feel free to use your favorite variety.
• Raisins – Adds chewy sweetness and contrasts wonderfully with the crisp bit of the salad.
For the Drizzle
• Maple Balsamic Dressing – A luscious blend of balsamic vinegar, olive oil, pure maple syrup, Dijon mustard, salt, and pepper to create that signature flavor in your Autumn Kale Salad with Maple Balsamic Vinaigrette.
Get ready to experience the joys of seasonal cooking with these vibrant ingredients!
How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette
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Prep Kale: Start by removing the tough stems from the curly kale. Take a few minutes to massage the leaves with sea salt—this enhances tenderness and flavors beautifully. Aim for about 2-3 minutes until the kale softens.
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Roast Squash: Preheat your oven to 400°F. Slice your delicata squash into half-moons and toss them with olive oil, salt, and pepper. Roast them for 20-25 minutes until golden brown and tender—this caramelization brings out the sweetness!
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Make Dressing: In a mason jar, combine the balsamic vinegar, olive oil, pure maple syrup, Dijon mustard, salt, and pepper. Seal the jar and shake vigorously until all ingredients are well combined and emulsified.
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Assemble Salad: In a large bowl, toss the massaged kale with half of the maple balsamic dressing. Add the roasted squash, pecans, cooked lentils, diced apple, and raisins. Drizzle with the remaining dressing to elevate those flavors.
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Serve: Gently toss to combine all ingredients. Enjoy your salad immediately, or store it for meal prep—just remember to dress it right before serving to keep the kale crisp.
Optional: Garnish with additional pecans for an extra crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious Autumn Kale Salad with Maple Balsamic Vinaigrette elements are perfect for busy home cooks looking to save time! You can prepare the kale and massage it with sea salt up to 24 hours in advance, which helps to tenderize the leaves. Roast the delicata squash ahead of time and store it in the refrigerator for up to 3 days. Additionally, you can make the maple balsamic dressing ahead and keep it in a sealed jar for up to 1 week. When you’re ready to serve, simply combine the massaged kale with the roasted squash, pecans, cooked lentils, diced apple, and raisins, then drizzle with the dressing just before serving to maintain that delightful crunch and flavor. Enjoy a wonderfully fresh salad with minimal fuss on busy weeknights!
How to Store and Freeze Autumn Kale Salad
Fridge: Keep your Autumn Kale Salad in an airtight container for up to 3 days. This preserves freshness while allowing the flavors to meld beautifully.
Dressing Storage: Store the maple balsamic dressing separately in the fridge for up to a week. Shake well before using to remix the ingredients.
Reheating: If you’ve added roasted squash, enjoy your salad cold or at room temperature. Avoid reheating, as this can make the kale wilt and lose its crispness.
Meal Prep Tip: If prepping for future meals, wait to dress your salad until just before serving to maintain the kale’s delightful crunch.
What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?
Elevate your seasonal dining experience with complementary dishes that enhance the vibrant flavors of this delightful salad.
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Warm Quinoa Bowl: A fluffy quinoa side adds a nutty flavor and pairs well with the crunchy textures in the salad. Top it with roasted vegetables for a hearty addition!
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Garlic Herb Bread: Substantial and fragrant, this bread complements the salad’s freshness while providing a satisfying crunch to enjoy with your meal.
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Honey-Glazed Carrots: These tender, sweet carrots bring a pop of color and earthy sweetness that resonate beautifully with the maple balsamic dressing.
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Crispy Roasted Chickpeas: For a protein-packed snack or side, roasted chickpeas add delightful crunch and flavor, enhancing the autumnal theme.
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Creamy Avocado Hummus: Serve with pita chips or veggie sticks. The creamy texture and rich taste balance well with the crisp salad.
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Chilled Apple Cider: This seasonal drink brings a refreshing sweetness that mirrors the apples in the salad and makes for a perfect sip alongside your meal.
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Spiced Pumpkin Muffins: Offer a sweet surprise with pumpkin muffins that echo the warmth of fall spices while providing a delightful contrast to the salad.
These pairings will not only enhance your dining experience but also celebrate the flavors of the season!
Expert Tips for Autumn Kale Salad
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Massage the Kale: Massaging the kale not only makes it more tender but improves its flavor absorption. Use sea salt to help with this process.
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Perfectly Roasted Squash: Roast your delicata squash until it’s golden brown. This caramelization enhances sweetness—turn up the heat if needed for a nice char.
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Customize Your Protein: Swap out brown lentils for chickpeas for a different texture while keeping your Autumn Kale Salad with Maple Balsamic Vinaigrette nutritious and filling.
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Balance the Dressing: Taste your maple balsamic dressing before serving. You can easily adjust sweetness or acidity by adding more maple syrup or mustard.
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Store Wisely: If prepping in advance, keep the dressing separate and add just before serving to ensure the kale stays crunchy.
Autumn Kale Salad Variations
Feel free to personalize your salad and give it your unique twist—let your creativity shine!
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Nut-Free: Substitute pecans with sunflower seeds for a crunchy addition that everyone can enjoy without the nut allergy worries.
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Chickpeas Instead: Swap out brown lentils for chickpeas to give your salad a sweet, creamy flavor delight while maintaining that plant-based protein punch.
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Seasonal Fruits: Add pomegranate seeds for a jewel-like pop of color and a burst of juicy sweetness that reflects the beauty of fall harvest.
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Hearty Grains: Mix in cooked quinoa or farro for an extra layer of chewiness and added nourishment—a satisfying twist on this classic.
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Spicy Kick: Toss in a pinch of red pepper flakes or sliced jalapeños for those who enjoy a little heat with their autumn flavors.
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Sweet Spinach: Blend fresh spinach with the kale for a milder taste and a vibrant green hue that brightens your dish while still delivering nutrients.
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Different Dressings: Experiment with a tahini dressing or a citrus vinaigrette for a zesty flair that pairs wonderfully with the sweetness of the salad.
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Savory Cheese: For lacto-vegetarians, sprinkle in crumbled feta or goat cheese for a creamy addition that enriches the overall flavor and texture.
Let your imagination lead the way to a delightful autumn experience with every variation!
Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs
How should I select kale for the Autumn Kale Salad?
Absolutely! When choosing kale, look for vibrant green leaves without any yellowing or dark spots. The leaves should feel crisp and firm to the touch. I prefer curly kale for this recipe because it holds the dressing well, but feel free to use Lacinato or Red Russian kale for different textures and flavors.
What is the best way to store leftovers?
Very! Your Autumn Kale Salad can be stored in an airtight container in the fridge for up to 3 days. If you’re meal prepping, it’s best to keep the dressing separate to prevent the kale from wilting and losing its delightful crunch.
Can I freeze the salad, and if so, how?
Absolutely! To freeze your Autumn Kale Salad, I recommend portioning the salad without the apples and dressing, as those don’t freeze well. Use a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and add fresh apple and dressing just before serving.
What should I do if my lentils are too mushy?
Oh no! If your lentils turn mushy, it’s often due to overcooking. To avoid this, cook them until just tender—about 20 minutes for brown lentils. If they end up soft, you can still use them in the salad for a creamy texture! Just mix them well with the other ingredients, and a bit of extra seasoning can enhance the overall flavor.
Can I make this salad nut-free?
Yes, indeed! If you’re aiming for a nut-free Autumn Kale Salad, swap the pecan halves with sunflower seeds or pumpkin seeds. This maintains the crunch while ensuring it’s safe for those with nut allergies. It’s all about adapting the recipe to fit your needs!
Can pets have any of the ingredients?
It’s important to be cautious! While kale is non-toxic to pets, it should be given in moderation. Avoid any ingredients that are harmful to pets, such as raisins, which are toxic to dogs. Always check with your veterinarian before introducing new foods to your pet’s diet.
Autumn Kale Salad with Maple Balsamic Vinaigrette Delight
Ingredients
Equipment
Method
- Remove tough stems from the curly kale and massage the leaves with sea salt for 2-3 minutes until softened.
- Preheat the oven to 400°F. Slice delicata squash and toss with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Mix balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper in a mason jar and shake until emulsified.
- Toss massaged kale with half of the dressing, then add roasted squash, pecans, lentils, apple, and raisins. Drizzle with remaining dressing.
- Gently combine all ingredients and serve immediately or store for meal prep, dressing just before serving.