The Essential Fall Harvest Salad is here! It is still fall after all. Although it kinda feels like the Christmas holidays are quickly approaching, we still have Thanksgiving coming up. I have been obsessed with this harvest salad! It has all the fall essentials and is such a great option for lunch, dinner and even as a side dish for your holiday meal. I made it with the most delicious yogurt apple cider vinaigrette dressing. It was the first time I paired this dressing with kale and it was incredible! I even let it marinate and it was beyond amazing! I have made it a few times since. This recipe uses a ton of Inspired Organics products: Apple Cider Vinegar, Extra Virgin Olive Oil, Pitted Dates and raw nuts and seeds like Pumpkin Seeds and Walnuts. All staples in my house!

Here's what you need for this Essential Fall Harvest Salad:

Inspired Organics Extra Virgin Olive Oil
Inspired Organics Apple Cider Vinegar
Greek Yogurt
Chopped kale
Apple of your Choice
Butternut Squash
Inspired Organics Pitted Dates
Inspired Organics Raw Walnuts
Inspired Organics Raw Pumpkin Seeds
Crumbled Feta Cheese
Sea Salt, Pepper and Cinnamon

You guys know I am a huge fan of all the Inspired Organics products! They just have so many options for quality organic staples at such a good price. To find them near you, check out their store locator here. Okay, now let's get into the recipe!

CategoryBrunch, Dinner, Dressings, Fall, Gluten Free, Holiday, Meal Prep, Salads, Seasonal, Vegetarian

Yields1 Serving

Prep Time25 mins

This recipe makes 2 larges salads for individual portions or one large salad for a side dish.

Ingredients:

Salad Base, Toppings & Roasted Butternut Squash:

4 cups Chopped, Raw Kale

1 Small Apple, Chopped

¼ cup Feta Cheese, Crumbled

1 tbsp Pumpkin Seeds

1 tbsp Raw Walnuts, Chopped

6 Large Pitted Dates, Chopped

1.50 cups Cubbed Butternut Squash (About 1 small butternut squash)

1 tbsp Extra Virgin Olive Oil

1 tsp Cinnamon

Yogurt Apple Cider Dressing:

¼ cup Extra Virgin Olive Oil

2 tbsp Apple Cider Vinegar

2 tbsp Greek Yogurt (Whole Milk)

Sea Salt and Pepper to Taste

Directions:

Preheat oven to 400.

Prepare dressing by adding all ingredients into a mason jar. Shake very well. Dress the kale and set aside. It is good for kale to soften a little with the dressing while you prepare the rest of the salad.

Chop dates and walnuts. Crumble feta and chop apple. Set all aside.

Cut small/medium size butternut squash in half and continue to cut into 1/2 inch cubes. Add cubed squash into a mixing bowl with olive oil and sea salt / cinnamon. Mix well. Spread squash on a cookie sheet and roast on 400 for 20 minutes.

When the squash is ready, add all toppings on top of kale and enjoy. Serve with grilled shrimp or salmon!

Thank you to my long time partner Inspired Organics for supporting the development of this recipe. To find their products near you, check out their store locator. I enjoy supporting brands that help people live a healthier life. Thank you!

If you loved this Essential Fall Harvest Salad, make sure to check out some of my other recipes!

Ingredients