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Autumn Kale Salad Recipe. This easy kale salad recipe will make your family beg them to serve them kale! The oil-free dressing is AMAZING. Gluten-free and vegan recipe.

Autumn Kale Salad


This Autumn Kale Salad is bursting with sweet roasted vegetables and an incredible dressing that will have you wanting to make it over and over.


Units Scale
  • 1 medium (about 1 1/2-2 pounds) butternut squash, peeled, seeds removed, and medium diced
  • 1 tablespoon avocado oil, or oil of choice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coarse salt
  • 4 cups finely chopped kale (any variety, or use a mix)
  • 1 large granny smith apple, cut into cubes
  • 2/3 cup pecan pieces, toasted
  • 12 dates, roughly chopped

    For the Dressing

  • 4 tablespoons cashew butter (other nut or seed butters may be substituted, but cashew butter is my favorite here)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 tablespoons maple syrup
  • 13 tablespoons water


  1. Preheat the oven to 425 degrees.  Place the diced butternut squash on a rimmed baking sheet.  Drizzle with the oil, cinnamon, and salt and use your hands to evenly coat the squash pieces.
  2.  Roast in the preheated oven until the squash is tender, about 20-25 minutes.
  3. While the squash is cooking prepare your toppings and dressing. To toast the pecans, place them in a small skillet over medium heat for 3-4 minutes, until they are lightly browned and fragrant.
  4. To make the salad, first combine the kale, apple, pecans, and dates.  Top with the dressing and toss to coat well.  If desired, reserve a small amount of the dressing to drizzle on top of individual salads for aesthetic purposes. Now gently add the cooked butternut squash and lightly toss. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Salad


  • Serving Size: 1
  • Calories: 240
  • Sugar: 13.9g
  • Sodium: 164mg
  • Fat: 12.4g
  • Carbohydrates: 32.25g
  • Protein: 4.9g