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Autumn Harvest Salad

This Autumn Harvest Salad is my go to for an easy weekday lunch! Loaded with roasted Fall vegetables, sweet apples and a quick maple cinnamon dressing, it’s simple, delicious but packed with flavor!

Course Salad, Side, Side Dish
Cuisine American
Keyword crunchy kale salad, fall salad, kale salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people



  • 3-4 cups chopped kale
  • 1 small/medium butternut squash, diced (about 3 cups worth)
  • 1/2 lb brussel sprouts, diced in half
  • 1/2 cup roughly chopped pecans
  • 1 handful pepitas (pumpkin seeds)
  • 1 medium honey crisp apple, sliced
  • 1 tbsp olive oil
  • salt + pepper

Maple Cinnamon Vinaigrette

  • 3 tbsp maple syrup 
  • 4 tbsp olive oil 
  • 1 tsp apple cider vinegar 
  • 1/2 tsp cinnamon 
  • Pinch of salt


  1. Preheat oven to 400 degrees. Carefully slice your butternut squash into bite size pieces and brussel sprouts in halves. Slice your apple and roughly chop the pecans.

  2. Add the brussel sprouts and butternut squash on a sheet pan and drizzle 1 tbsp of olive oil on top along with a generous pinch of salt and pepper. Mix with your hands to make sure they're fully coated.

  3. Roast for 15 minutes. Remove and flip veggies and roast them for an additional 10 minutes 

  4. While they are roasting, whip up your dressing. In a bowl, combine the maple syrup, olive oil, apple cider vinegar, cinnamon and a pinch of salt. Whisk to combine. Taste and adjust seasoning if desired. Want it sweeter? Add more maple syrup? More tangy? Add a splash more vinegar. Set this aside.

  5. In a large bowl, add your kale. To this, add about 1-2 tbsp of the dressing. Using your hands, massage the dressing into the kale until it's coated. Evenly distribute the kale into two salad bowls.

  6. Time to assemble! Divide the veggies and apple slices between the two salad bowls. Add on the chopped pecans and a handful of pepitas. Add a generous amount of the vinaigrette as well as a pinch of flaky sea salt. Enjoy!