After a whirlwind week of takeout and quick fixes, I found myself yearning for something wholesome—something with color, crunch, and a burst of flavors. That’s when the idea for this Harvest Bowl Salad with Apple Cider Vinaigrette came to life. Picture vibrant sweet potatoes roasted to perfection, mingling with the crispy bite of curly kale, and topped off with tangy goat cheese and crunchy toasted pecans.

This salad is a delightful reminder that wholesome food doesn’t have to be a tedious affair. The blend of savory and sweet, with that zesty homemade dressing giving it a beautiful finish, makes every bite a celebration of autumn’s best ingredients. Plus, it’s quick to whip up—perfect for busy weeknights or to impress guests at your next gathering! Let’s dive into how to create this colorful masterpiece that not only fills your stomach but also warms your soul.

Harvest Bowl Salad Ingredients

Get ready to create a delightful Harvest Bowl Salad with Apple Cider Vinaigrette!

For the Salad
• Sweet Potatoes – packed with nutrients, they add natural sweetness and color when roasted.
• Thyme – adds a fragrant herbal note that complements the earthy flavors beautifully.
• Curly Kale – offers a hearty texture and vibrant color, making it a nutritional powerhouse.
• Red Onion – provides a sharp contrast with its crunchy texture and zesty flavor.
• Apple – use a Pink Lady or Gala for a sweet crunch that brightens every bite.
• Toasted Pecans – add a pleasing crunch and a toasty flavor that brings warmth to the dish.
• Goat Cheese – delivers a creamy tang that balances the salad’s sweet and savory elements.
• Garlic – a small amount adds aromatic depth to the overall flavor profile.

For the Apple Cider Vinaigrette
• Lemon Juice – a splash of acidity that enlivens the vinaigrette and enhances the salad.
• Apple Cider Vinegar – the star of the dressing, giving it that signature tangy flavor.
• Mustard – a teaspoon adds a zesty kick and helps emulsify the vinaigrette.
• Honey – a touch of sweetness that harmonizes with the vinegar for balance.
• Pepper – a sprinkle adds warmth and enhances the dish’s flavor complexity.
• Olive Oil – use a good quality oil for a light and rich base in your vinaigrette.
• Extra-Virgin Olive Oil – it provides an additional layer of flavor that elevates the dressing.
• Cloves – use sparingly; they contribute a warm spice note that’s subtly enchanting.
• Sea Salt and Kosher Salt – essential for enhancing all the flavors in both the salad and the vinaigrette.
• Black Pepper – freshly ground provides a bit of punch, tying it all together.

Enjoy creating this wholesome Harvest Bowl Salad with Apple Cider Vinaigrette that nourishes both body and spirit!

How to Make Harvest Bowl Salad with Apple Cider Vinaigrette

1. Preheat the Oven: Start by setting your oven to 400°F (200°C). This prepares the perfect environment for roasting those sweet potatoes until they’re tender and delicious.

2. Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper. Spread them on a baking sheet and roast for about 20 minutes, or until they are golden brown and tender.

3. Combine Salad Ingredients: In a large bowl, mix the curly kale, chopped red onion, cubed apple, toasted pecans, crumbled goat cheese, and minced garlic. This colorful blend will add crunch and flavor to your Harvest Bowl Salad.

4. Make the Vinaigrette: In a separate bowl, whisk together the lemon juice, apple cider vinegar, mustard, honey, pepper, extra-virgin olive oil, cloves, and Kosher salt. This simple dressing will lift the entire dish with its tangy sweetness.

5. Assemble the Salad: Once the sweet potatoes are roasted, add them to the salad mixture. Drizzle the homemade vinaigrette over everything and toss gently to combine, ensuring each bite is flavorful.

6. Serve Immediately: For the best texture and flavor, serve your Harvest Bowl Salad right away. Enjoy the vibrant colors and delicious crunch!

Optional: Top with additional goat cheese for an extra creamy finish.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Harvest Bowl Salads with Apple Cider Vinaigrette are ideal for meal prep enthusiasts looking to save time during busy weekdays! You can roast the sweet potatoes up to 24 hours in advance; just allow them to cool before storing in an airtight container in the refrigerator to maintain their tenderness. Additionally, you can chop the kale, red onion, and apple a day before serving, keeping them fresh by storing them separately and refrigerating. As for the vinaigrette, it can be prepared up to 3 days ahead—simply whisk all the ingredients together and keep it airtight in the fridge. When ready to enjoy, combine the components with the roasted sweet potatoes, toss with the dressing, and savor a refreshing, quick meal that’s just as delicious as when freshly made!

Storage Tips for Harvest Bowl Salad with Apple Cider Vinaigrette

Fridge: Store any leftover Harvest Bowl Salad in an airtight container for up to 3 days. This keeps the ingredients fresh while maintaining their vibrant colors.

Roasted Sweet Potatoes: Separate roasted sweet potatoes from the salad if possible. They can last in the fridge for up to 4 days, reheated in the oven for a crispy texture.

Freezer: While freezing the assembled salad isn’t recommended due to the texture changes, you can freeze the roasted sweet potatoes for up to 3 months. Just let them cool completely before sealing in a freezer bag.

Reheating: For the best results, reheat sweet potatoes in the oven at 375°F (190°C) for about 10-15 minutes, then toss them with the fresh salad ingredients for a delightful meal.

Harvest Bowl Salad Variations

Feel free to personalize your Harvest Bowl Salad and make it uniquely yours with these simple twists!

• Vegan: Replace goat cheese with creamy avocado or a handful of nutritional yeast for a deliciously cheesy flavor without dairy.
• Gluten-Free: Ensure all ingredients, especially the mustard and vinaigrette, are gluten-free certified to enjoy a worry-free meal.
• Nuts-Free: Swap pecans for sunflower seeds or pumpkin seeds to maintain a satisfying crunch without the allergens.
• Add Protein: For an extra protein boost, toss in some chickpeas or grilled chicken, making this salad even more filling.
• Spicy Kick: Add a sprinkle of red pepper flakes or diced jalapeños for a spicy flavor punch that liven up the dish!
• Fruit Twist: Experiment with seasonal fruit, like cranberries or pears, to bring sweet, juicy bursts alongside the savory elements.
• Extra Herbs: Up the flavor by introducing fresh herbs like cilantro or parsley, boosting freshness and fragrant notes beautifully.
• Sweet Potato Alternatives: Substitute sweet potatoes with roasted butternut squash or beetroot for a delightful twist on texture and flavor.

What to Serve with Harvest Bowl Salad with Apple Cider Vinaigrette?

The perfect accompaniment can elevate your wholesome meal into a delightful feast.

• Quinoa Pilaf: This fluffy grain complements the salad’s textures, adding a nutty flavor to each bite.
• Grilled Chicken Thighs: Juicy and savory, they bring a satisfying heartiness that meshes beautifully with the salad’s brightness.
• Maple-Roasted Brussels Sprouts: Their sweet and savory profile enhances the dish’s autumn essence, making every forkful rich and inviting.
• Cranberry Sauerkraut: This zesty side adds a playful acidity that harmonizes with the earthy flavors of the salad, balancing the sweetness beautifully.
• Feta Stuffed Peppers: These offer a creamy, tangy contrast that makes the meal feel gourmet, adding a burst of flavor in every bite.
• Sparkling Apple Cider: A refreshing drink choice that echoes the salad’s apple cider vinaigrette while providing a festive fizzy touch.
• Pear & Walnut Tart: For dessert, this adds a sweet yet sophisticated end to your meal, echoing the salad’s combination of flavors.
• Roasted Beet Hummus with Pita Chips: Creamy and colorful, this dip provides a delightful mix of flavors and textures, perfect for a light appetizer before the salad.

Harvest Bowl Salad with Apple Cider Vinaigrette Recipe FAQs

How do I choose ripe sweet potatoes?
Absolutely! When selecting sweet potatoes, look for ones that are firm with smooth skin, avoiding any with dark spots or blemishes. A good sweet potato should feel heavy for its size; anything too light may be dried out.

How long can I store leftovers?
You can store your leftover Harvest Bowl Salad in an airtight container in the fridge for up to 3 days. However, it’s best to keep the roasted sweet potatoes and salad greens separate until you’re ready to eat to maintain texture and freshness.

Can I freeze the roasted sweet potatoes?
Very! To freeze your roasted sweet potatoes, allow them to cool completely first. Then, transfer them to a freezer-safe bag, remove as much air as possible, and seal. They can last in the freezer for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at 375°F (190°C) for about 10-15 minutes.

What if my dressing is too tangy?
If you find that your vinaigrette has a stronger tang than you prefer, you can balance it out by whisking in a bit more honey or olive oil. Start with an additional tablespoon of honey for sweetness, or gradually add more olive oil for a smoother flavor. Taste it as you go along to reach your desired balance.

Is this salad safe for pets?
It’s generally best to avoid sharing this Harvest Bowl Salad with pets. While the sweet potatoes and apple are safe in moderation, ingredients like garlic and onion can be harmful to dogs and cats. Always check with your vet if you’re uncertain!

How can I adjust this recipe for dietary restrictions?
If you’re looking to modify your Harvest Bowl Salad, consider substituting the goat cheese with a dairy-free alternative for a vegan option. Likewise, if you’re nut-free, you can swap toasted pecans with pumpkin seeds for a crunchy finish without the allergens. Enjoy exploring the possibilities!

Harvest Bowl Salad with Apple Cider Vinaigrette

This Harvest Bowl Salad with Apple Cider Vinaigrette is a colorful, nutritious dish featuring roasted sweet potatoes, crispy kale, goat cheese, and a zesty vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 2 cups Sweet Potatoes cubed
• 1 teaspoon Thyme
• 4 cups Curly Kale chopped
• 1 cup Red Onion chopped
• 1 medium Apple cubed (Pink Lady or Gala)
• 1 cup Toasted Pecans
• 4 ounces Goat Cheese crumbled
• 1 clove Garlic minced

For the Apple Cider Vinaigrette

• 2 tablespoons Lemon Juice
• 1/4 cup Apple Cider Vinegar
• 1 teaspoon Mustard
• 1 tablespoon Honey
• 1 pinch Pepper
• 1/4 cup Olive Oil good quality
• 2 tablespoons Extra-Virgin Olive Oil
• 1 pinch Cloves use sparingly
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Kosher Salt
• 1 pinch Black Pepper freshly ground

Equipment

• Oven
• Baking sheet
• Large Bowl
• Whisk

Method

 

Preparation

1. Preheat the Oven: Start by setting your oven to 400°F (200°C).
2. Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper. Spread them on a baking sheet and roast for about 20 minutes, or until they are golden brown and tender.
3. Combine Salad Ingredients: In a large bowl, mix the curly kale, chopped red onion, cubed apple, toasted pecans, crumbled goat cheese, and minced garlic.
4. Make the Vinaigrette: In a separate bowl, whisk together the lemon juice, apple cider vinegar, mustard, honey, pepper, extra-virgin olive oil, cloves, and Kosher salt.
5. Assemble the Salad: Once the sweet potatoes are roasted, add them to the salad mixture. Drizzle the homemade vinaigrette over everything and toss gently to combine.
6. Serve Immediately: For the best texture and flavor, serve your Harvest Bowl Salad right away.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Optional: Top with additional goat cheese for an extra creamy finish.

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When winter’s chill sets in and fresh produce seems scarce, it’s time to celebrate the hearty, nutritious ingredients that keep us nourished and warm. I discovered the vibrant, satisfying Winter Farro and Kale Salad on a particularly blustery evening when I craved something that was both nourishing and delicious. This bowl of goodness combines nutty farro and robust kale with bright pomegranate seeds, adding a pop of color that lifts the spirit on gray days.

With the comforting crunch of roasted broccoli and the rich flavor of chickpeas, this salad is a hearty meal in itself or a side dish that will impress any guest at your dinner table. Plus, it’s simple to make, taking just 40 minutes from prep to plate! Whether you’re trying to reclaim your kitchen from fast food habits or simply looking to add a nutritious twist to your weeknight meals, this recipe is a must-try. So, let’s gather our ingredients and dive into a salad that’s not just food, but a delightful celebration of winter’s bounty!

Winter Farro and Kale Salad Ingredients

For the Salad

• Dry farro – a hearty grain that provides a nutty flavor and chewy texture for the salad.
• Broccoli – rich in vitamins, it adds a satisfying crunch and beautiful color.
• Red onion – brings a mild sweetness that complements the other flavors.
• Avocado oil – a healthy fat option that adds richness without overpowering the dish.

For the Seasoning

• Ground cumin – adds an earthy warmth that enhances the overall flavor profile.
• Ground coriander – offers a citrusy note, balancing the salad beautifully.
• Smoked paprika – infuses a subtle smokiness, elevating the dish to another level.
• Dry basil – a hint of sweetness and depth that ties the flavors together.
• Dry thyme – adds an aromatic touch that sings of winter.

For the Greens and Toppings

• Kale – packed with nutrients, it serves as the hearty base of the salad.
• Pomegranate seeds – provides bursts of sweetness and vibrant color.
• Pepitas – these pumpkin seeds add a delightful crunch and nutty flavor.
• Chickpeas – a source of plant-based protein, making the salad filling.

For the Dressing

• Garlic – crushes easily and adds a pungent flavor that brightens the salad.
• Extra virgin olive oil – complements the other ingredients with its fruity richness.
• Dijon mustard – adds a tangy kick that brings depth to the dressing.
• Lemon juice and zest – brightens up the dish with a refreshing citrus flavor.
• Maple syrup – adds a touch of sweetness that balances the acidity.
• Red pepper flakes (optional) – for those who like a little heat and zest.
• Dry oregano – adds a hint of Mediterranean flavor that complements the salad.

Season with salt and pepper to taste, and you have a nutritious and delicious Winter Farro and Kale Salad ready to warm you up!

How to Make Winter Farro and Kale Salad

1. Cook the farro according to package instructions, which usually takes about 20 minutes. Once it’s tender and chewy, drain the excess water and set it aside to cool slightly.

2. Sauté broccoli and red onion in a large pot with avocado oil over medium heat. Cook for about 5-7 minutes, stirring frequently, until they are tender and vibrant in color.

3. Add ground cumin, coriander, paprika, basil, and thyme to the pot, stirring continuously for another minute until the spices are fragrant and well combined.

4. Combine the cooked farro, kale, pomegranate seeds, pepitas, and chickpeas into the pot, mixing gently until the kale is wilted but still bright green.

5. Whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), oregano, salt, and pepper in a separate bowl. This dressing will bring all the flavors together beautifully.

6. Pour the dressing over the salad mixture and toss well to combine. Make sure everything is coated evenly, and adjust seasoning if needed before serving.

Optional: Garnish with additional pomegranate seeds for a pop of color.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Winter Farro and Kale Salad make-ahead options are a lifesaver for those busy days when time is tight! You can cook the farro and sauté the broccoli and red onion up to 3 days in advance, storing them separately in airtight containers in the refrigerator. To maintain the salad’s vibrant quality, chop the kale and store it covered, but toss the pomegranate seeds, pepitas, and chickpeas in just before serving to keep their crunch. When you’re ready to enjoy the salad, simply combine everything in a bowl, whisk together the dressing, and drizzle it over the salad mixture for a delightful meal that tastes just as fresh and wholesome as if it were made that day!

What to Serve with Winter Farro and Kale Salad?

Add a touch of warmth and delight to your dinner table with these wonderful pairings that celebrate winter’s flavors.

• Roasted Sweet Potatoes: Their natural sweetness and creamy texture perfectly balance the spices in the salad, making for a comforting duo.

• Herbed Quinoa: Light and fluffy, quinoa adds a nutty flavor that enhances the hearty farro while providing a delightful contrast in texture.

• Garlic Breadsticks: Crunchy on the outside and soft inside, these breadsticks provide a satisfying crunch, perfect for scooping up the salad.

• Lemon Herb Grilled Chicken: Juicy chicken infused with fresh lemon and herbs complements the dish nicely, adding a protein boost without overpowering the salad.

• Crispy Polenta Fries: The savory crunch of polenta fries contrasts beautifully with the tender greens, turning your meal into a delightful feast.

• Warm Spiced Apple Cider: This cozy beverage, infused with cinnamon and nutmeg, adds a fragrant touch that enhances the flavors of your winter spread.

• Chocolate Avocado Mousse: For dessert, this creamy, rich treat rounds out the meal while offering a healthy indulgence, making sure your dinner ends on a high note.

Feel free to mix and match these side dishes to create a complete winter meal that will warm your heart and satisfy your appetite!

How to Store and Freeze Winter Farro and Kale Salad

Fridge: Store leftover Winter Farro and Kale Salad in an airtight container in the fridge for up to 3 days. This helps maintain the salad’s freshness and flavors.

Freezer: For longer storage, freeze the salad without the dressing for up to 1 month. To do so, separate the components (greens and grains) and ensure they are sealed tightly to avoid freezer burn.

Reheating: Thaw overnight in the fridge before reheating. Gently warm the individual components in a pan over low heat, adding fresh kale and dressing just before serving to brighten the flavors.

Freshness Tips: To keep the kale crunchy, store it separately if you plan on keeping the salad longer. This will help retain the vibrant texture and prevent wilting.

Winter Farro and Kale Salad Variations

Feel free to explore these delightful twists and alternatives that can make this salad your very own!

• Gluten-Free: Swap farro for quinoa or rice for a gluten-free option that still packs a nutritional punch. Both add a delightful complexity to the dish.

• Add Protein: Grilled chicken, shrimp, or tofu can transform this salad into a hearty meal. It enhances the flavor while keeping you fuller for longer.

• Crunch Boost: Toss in some crispy roasted chickpeas for an extra crunchy texture. They’re a wonderful way to elevate every bite and add a pop of flavor.

• Flavorful Citrus: Substitute lemon juice with orange juice for a sweet citrus twist. This will brighten the salad and add a refreshing layer of flavor.

• Herb Variability: Experiment with fresh herbs like parsley or cilantro in place of dry oregano. Fresh herbs elevate the dish and provide vibrant flavors that contrast beautifully.

• Cheese Lovers: Crumbled feta or goat cheese can be added to enhance creaminess and richness. These cheeses add tang and a touch of sophistication to every forkful.

• Spicy Kick: For those who enjoy heat, increase the red pepper flakes or add sliced jalapeños. This fiery twist will give your salad an exciting depth that warms the palate.

• Nutty Delight: Incorporate toasted walnuts or sliced almonds for added crunch and heart-healthy fats. Nuts bring in a wonderful depth while complementing the salad’s existing flavors beautifully.

Winter Farro and Kale Salad Recipe FAQs

How do I choose the right farro?
Absolutely! When selecting farro, look for a package that specifies “semi-pearled” or “pearled,” as these varieties will cook quicker while still retaining a nice chewy texture. Always check for a fresh expiration date and avoid any bags with dark spots or signs of moisture, which could indicate spoilage.

What’s the best way to store leftover Winter Farro and Kale Salad?
Very easy! Store any leftover salad in an airtight container in the fridge for up to 3 days. To maintain the freshness of the greens, consider keeping the dressing separate until you’re ready to eat. This way, the kale stays crisp and vibrant!

Can I freeze Winter Farro and Kale Salad?
Yes, you can! For optimal results, freeze the salad without the dressing for up to 1 month. To freeze, first, store the farro, kale, broccoli, chickpeas, and pomegranate seeds in freezer-safe bags or containers. When you’re ready to enjoy, simply thaw it overnight in the fridge, and then warm the components in a pan, adding fresh dressing right before serving.

What should I do if the dressing separates?
No worries! If your dressing separates, simply give it a good whisk again before drizzling it over your salad. You can also add a teaspoon of water or more lemon juice and whisk vigorously to help re-emulsify the mixture. Remember, the dressing is key to elevating the salad, so don’t skip this step!

Is this salad suitable for those with allergies?
While this Winter Farro and Kale Salad is naturally vegetarian and packed with nutrients, it’s always good to double-check for allergies. If you’re hosting someone with food sensitivities, you might want to substitute chickpeas for another protein source or omit pepitas if someone is allergic to seeds. Always read the ingredient labels, especially for packaged goods like farro and Dijon mustard, which could contain hidden allergens.

Tips for using overripe kale or vegetables?
If you find your kale is starting to wilt or is slightly overripe, don’t throw it away! You can refresh the leaves by soaking them in ice-cold water for about 10 minutes. For broccoli that’s a bit past its prime, trim off any dark spots; as long as it looks bright and green, it’s still good to sauté. Don’t let minor imperfections derail your cooking journey!

Winter Farro and Kale Salad

Celebrate winter with this hearty and nutritious Winter Farro and Kale Salad, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 cup dry farro rinsed
• 2 cups broccoli chopped
• 1 medium red onion sliced
• 2 tablespoons avocado oil

For the Seasoning

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dry basil
• 1 teaspoon dry thyme

For the Greens and Toppings

• 4 cups kale stems removed and chopped
• 1 cup pomegranate seeds
• 1/2 cup pepitas
• 1 can chickpeas drained and rinsed

For the Dressing

• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon maple syrup
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon dry oregano
• salt to taste
• pepper to taste

Equipment

• Large pot
• Mixing bowl

Method

 

Preparation

1. Cook the farro according to package instructions, about 20 minutes. Drain and set aside to cool slightly.
2. Sauté broccoli and red onion in a large pot with avocado oil over medium heat for 5-7 minutes until tender.
3. Add spices: ground cumin, coriander, paprika, basil, and thyme. Stir for 1 minute until fragrant.
4. Combine farro, kale, pomegranate seeds, pepitas, and chickpeas into the pot; mix gently until kale is wilted.
5. In a separate bowl, whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes, oregano, salt, and pepper.
6. Pour the dressing over the salad mixture and toss well to combine. Adjust seasoning if needed before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1800IUVitamin C: 60mgCalcium: 70mgIron: 3mg

Notes

For added color, garnish with additional pomegranate seeds before serving.

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Let us know how it was!

The moment the warm, buttery scent of grilled bread fills the kitchen, I know something special is about to happen. Today, I’m excited to share my take on the Best Pesto Grilled Cheese Sandwich, a delicious twist that elevates the classic comfort food we all adore. Picture this: gooey fresh mozzarella mingling with zesty pesto, crispy bacon, and tangy sun-dried tomatoes, all wrapped in crunchy, golden-brown sourdough.

With only 20 minutes from start to finish, this sandwich is perfect for those busy weeknights when you crave something homemade but don’t want to spend hours in the kitchen. Plus, it’s a crowd-pleaser that even the most discerning palates will rave about! So, grab your frying pan and let’s dive into this delightful recipe that effortlessly blends gourmet flavors with ease. Your taste buds are in for a treat!

Best Pesto Grilled Cheese Ingredients

For the Sandwich
• Sourdough Bread – 8 slices provide a crunchy, flavorful base that elevates this grilled cheese experience.
• Fresh Mozzarella – 3 (125 g) balls melt beautifully, giving that gooey texture we crave in a grilled cheese.
• Sun-Dried Tomatoes – 8 add a burst of tanginess that complements the pesto perfectly.
• Bacon – 4 slices offer a savory crunch that contrasts wonderfully with the creamy cheese.
• Pesto – 4 tbsp brings a flavorful herbaceous twist that makes this the best pesto grilled cheese you’ll ever have!
• Butter – Use as needed for that rich, golden-brown crust everyone loves on their grilled sandwiches.

How to Make Best Pesto Grilled Cheese Sandwich

1. Preheat your pan on medium heat, ensuring it’s hot enough to achieve that perfect golden crust. This will take about 2 minutes; you want it warm to the touch.

2. Butter one side of each slice of sourdough bread generously. This is your ticket to a beautifully crisp and flavorful exterior that will make your taste buds smile.

3. Layer fresh mozzarella, sun-dried tomatoes, and crispy bacon on the unbuttered side of half the slices. Make sure each bite has a good mix of ingredients, so your flavor profile is both rich and vibrant.

4. Spread 4 tablespoons of pesto evenly atop the cheese layer, creating a fragrant, herbaceous taste that will dazzle your senses and bring everything together.

5. Top with another slice of bread, ensuring the buttered side is facing out. This will help it brown beautifully while grilling.

6. Grill the sandwich until the bread turns golden brown and the cheese is melted, roughly 3-5 minutes per side. Keep an eye on it; you want that irresistible cheese to ooze out.

7. Repeat with the remaining ingredients to create additional sandwiches. Each one is an opportunity to perfect your technique and enjoy this delightful meal!

8. Slice the sandwiches diagonally and serve hot to maximize the oozy cheese experience. Pair it with a warm bowl of tomato soup for the ultimate comfort dish!

Optional: Add a sprinkle of freshly grated Parmesan on top for an extra flavor boost.

Exact quantities are listed in the recipe card below.

Storage Tips for Best Pesto Grilled Cheese Sandwich

Room Temperature: Store leftover sandwiches wrapped in foil or parchment paper for up to 2 hours at room temperature to retain some crispiness, especially if you’re enjoying them later.

Fridge: Place any uneaten Best Pesto Grilled Cheese Sandwiches in an airtight container for up to 3 days. Reheat carefully to avoid sogginess, and enjoy them warm!

Freezer: For longer storage, wrap individual sandwiches tightly in plastic wrap, followed by aluminum foil. They can be frozen for up to 1 month. Thaw in the fridge before reheating.

Reheating: To reclaim that delightful crunch, reheat frozen or refrigerated sandwiches in a skillet over medium heat for 5-7 minutes per side. Enjoy the gooey goodness all over again!

Make Ahead Options

These Best Pesto Grilled Cheese Sandwiches are perfect for busy cooks looking to save time on weeknights! You can assemble the sandwiches (without grilling them) up to 24 hours in advance. Simply layer the fresh mozzarella, sun-dried tomatoes, bacon, and pesto between the slices of sourdough bread, then wrap each sandwich tightly in plastic wrap and refrigerate. To ensure quality, store the sandwiches flat and press out excess air to prevent sogginess. When you’re ready to enjoy, just heat your pan and grill the sandwiches until golden brown and the cheese is melty, around 3-5 minutes per side. This way, you’ll have a delicious homemade meal in no time, just as satisfying as if you made it fresh!

Pesto Grilled Cheese Variations

Feel free to play with this recipe and tailor it to your taste—your culinary creativity will shine through!

• Gluten-Free: Substitute sourdough with gluten-free bread for a delicious, inclusive sandwich that everyone can enjoy.

• Vegetarian: Skip the bacon and add sliced avocado instead, bringing a creamy texture that harmonizes with the mozzarella.

• Spicy Kick: Incorporate sliced jalapeños or a dash of red pepper flakes to elevate the heat level and create a bold flavor sensation.

• Herbed Cream Cheese: Replace pesto with herb-infused cream cheese for a richer, creamier take that adds depth without the intense garlic flavor.

• Pesto Variations: Try sun-dried tomato pesto or spinach-walnut pesto to explore new flavor combinations that will surprise your senses.

• Add Greens: Fresh spinach or arugula can be layered inside, adding a nutritional boost and a peppery bite that brightens the overall taste.

• Caramelized Onions: Sweet, caramelized onions provide a deep flavor contrast to the savory elements, adding a gourmet touch to your grilled cheese.

• Cheese Blend: Experiment with a mix of cheeses, such as sharp cheddar or gouda, to create a unique melty goodness that brings extra richness to every bite.

What to Serve with Best Pesto Grilled Cheese Sandwich?

What can elevate your meal alongside this gooey delight?

• Tomato Soup: The classic pairing! Creamy, warm tomato soup complements the crunchy sandwich perfectly, bringing comfort and nostalgia to your dining experience.

• Mixed Green Salad: A fresh salad drizzled with a light vinaigrette adds a crisp contrast to the rich, cheesy goodness of the sandwich, balancing the meal beautifully.

• Sweet Potato Fries: Crispy, slightly sweet fries provide a delightful crunch that pairs perfectly with the tangy flavors of pesto and sun-dried tomatoes in the sandwich.

• Pickle Spears: The tanginess of pickles enhances every bite, cutting through the richness of the melted cheese and savory bacon. A zesty addition to the plate!

• Garlic Butter Pasta: Tossed in a light garlic butter sauce, this pasta adds a touch of indulgence, making for a satisfying and flavorful side that feels gourmet.

• Wine: A crisp white wine, like Sauvignon Blanc, offers a refreshing palate cleanser, enhancing the herbaceous notes of the pesto while the cheese shines through.

• Chocolate Chip Cookies: To end the meal on a sweet note, serve warm chocolate chip cookies. Their gooey goodness mirrors the grilled cheese, creating a perfect harmony of sweet and savory.

Let your meal come alive with these delightful pairings!

Best Pesto Grilled Cheese Sandwich Recipe FAQs

How do I choose the best mozzarella for my Best Pesto Grilled Cheese Sandwich?
Look for fresh mozzarella that feels slightly soft and is well-packed. It should be moist but not overly wet, with a smooth texture. If you see it in a brine solution, that’s often a good sign of freshness! Avoid mozzarella with excessive dark spots or a sour smell.

What is the best way to store leftover grilled cheese sandwiches?
For leftover sandwiches, wrap them in foil or parchment paper and store them at room temperature for up to 2 hours, ensuring some crispiness. If you want to save them for longer, transfer to an airtight container and refrigerate for up to 3 days. Reheating carefully in a skillet is the best method to retain that golden-brown crust.

Can I freeze Best Pesto Grilled Cheese Sandwiches?
Absolutely! To freeze, wrap each sandwich tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. These can be stored for up to 1 month. When you’re ready to enjoy one, simply thaw in the fridge overnight, then reheat in a skillet over medium heat for about 5-7 minutes per side until warmed through and crispy.

What should I do if my grilled cheese isn’t browning properly?
If your sandwich isn’t browning, your pan may not be hot enough, or you might be using too low heat. Make sure to preheat your pan for about 2 minutes before placing the sandwiches on it. If you see them browning unevenly, you can also cover the pan with a lid for the first couple of minutes to create a mini-oven effect that helps melt the cheese thoroughly.

Are there any dietary considerations I should keep in mind for this recipe?
Great question! If you or someone you’re serving has allergies, be aware that this recipe contains dairy (cheese and butter) and pork (bacon). For a vegetarian option, simply omit the bacon and consider adding extra veggies like spinach or bell peppers. Make sure your pesto is nut-free if nut allergies are a concern!

Best Pesto Grilled Cheese Sandwich

This Best Pesto Grilled Cheese Sandwich elevates a classic favorite with gooey mozzarella, zesty pesto, crispy bacon, and sun-dried tomatoes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 sandwiches

Course: LUNCH RECIPES

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Sandwich

• 8 slices Sourdough Bread provides a crunchy, flavorful base
• 3 balls Fresh Mozzarella melts beautifully for gooey texture
• 8 Sun-Dried Tomatoes adds tanginess that complements pesto
• 4 slices Bacon offers savory crunch
• 4 tbsp Pesto brings flavorful herbaceous twist
• Butter use as needed for crust

Equipment

• frying pan

Method

 

How to Make Best Pesto Grilled Cheese Sandwich

1. Preheat your pan on medium heat for about 2 minutes.
2. Butter one side of each slice of sourdough bread generously.
3. Layer fresh mozzarella, sun-dried tomatoes, and crispy bacon on the unbuttered side of half the slices.
4. Spread 4 tablespoons of pesto evenly atop the cheese layer.
5. Top with another slice of bread, ensuring the buttered side is facing out.
6. Grill the sandwich until the bread is golden brown and cheese is melted, roughly 3-5 minutes per side.
7. Repeat with remaining ingredients to create additional sandwiches.
8. Slice the sandwiches diagonally and serve hot.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 42gProtein: 24gFat: 28gSaturated Fat: 15gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 15mg

Notes

Optional: Add a sprinkle of freshly grated Parmesan on top for an extra flavor boost.

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With winter’s chill settling into the air, there’s nothing quite like the warmth of a comforting dish that combines the season’s best produce. The vibrant hues of roasted sweet potatoes and beets in my Warm Winter Harvest Salad brighten even the grayest days, bringing both nostalgia and joy to the table. The moment I toss them with earthy farro, crunchy almonds, and a sprinkle of fresh basil, I can’t help but feel a wave of contentment wash over me.

This salad isn’t just a cheerful addition to your winter meals; it’s a celebration of seasonal ingredients that are not only delicious but also incredibly nourishing. When my taste buds crave something fresh yet hearty, this dish answers the call with its delightful roasted shallot dressing that ties everything together beautifully.

Whether you’re sharing it at a cozy gathering or enjoying a quiet dinner at home, this salad is an effortless way to welcome winter’s bounty. Let’s dive into how to bring this vibrant, nutrient-packed salad to life in your kitchen!

Warm Winter Harvest Salad Ingredients

Delight in every bite of this enchanting salad!

For the Salad

• Cooked farro – adds a chewy texture that makes this salad hearty and satisfying.
• Sweet potatoes – roasting brings out their natural sweetness and enhances the flavor.
• Beets – not only colorful but also packed with nutrients, giving the salad a lovely earthiness.
• Kale – adds a crisp texture and nutritional boost, perfectly balancing the roasted veggies.
• Flaked almonds – provide a delightful crunch and a dose of healthy fats.
• Sunflower seeds – these little seeds add an extra layer of crunch and nutty flavor.
• Basil – fresh basil elevates the freshness of the salad, harmonizing all the flavors.

For the Dressing

• Olive oil – the base of the dressing that brings richness and ties all the ingredients together.
• Salt – enhances all the flavors in the salad, making each ingredient pop.
• Pepper – a dash of pepper provides a subtle warmth that complements the sweetness of the vegetables.
• Roasted Shallot Vinaigrette – this star ingredient infuses the salad with intense flavor, elevating the dish to new heights.

With these ingredients at hand, you’re all set to create a glorious Warm Winter Harvest Salad that will not only nourish but also brighten up your winter days!

How to Make Warm Winter Harvest Salad

1. Preheat your oven to 425°F. This high temperature will perfectly roast the veggies, bringing out their natural flavors while achieving that delightful caramelization.

2. Cube the sweet potatoes and beets into 1/2-inch pieces. Aim for uniform sizes to ensure even cooking and a beautiful presentation in your salad.

3. Toss the cubed sweet potatoes and beets with olive oil, salt, and pepper on a baking sheet. Make sure they are evenly coated; this ensures they roast nicely without sticking.

4. Roast the veggies for 25 minutes. Keep an eye on them, and remember they should be fork-tender and lightly caramelized once done!

5. Cook the farro according to package instructions. This hearty grain will serve as a wonderful, chewy base for your salad.

6. Remove the roasted veggies from the oven once they’re beautifully golden. Allow them to cool slightly as you prepare the remaining ingredients.

7. Whisk together the roasted shallot vinaigrette. This tangy and rich dressing will elevate your salad, infusing it with layers of flavor.

8. Combine the kale, flaked almonds, sunflower seeds, and basil in a medium-sized bowl. Gently toss them with the roasted veggies and dressing for a vibrant, hearty mix.

Optional: Top with extra fresh basil for a fragrant finish!

Exact quantities are listed in the recipe card below.

Make Ahead Options

This Warm Winter Harvest Salad is an excellent choice for meal prep, allowing busy home cooks to enjoy its vibrant flavors throughout the week! You can roast the sweet potatoes and beets up to 3 days in advance; simply refrigerate them in an airtight container to keep them fresh. Additionally, you can cook the farro 24 hours ahead of time, ensuring it’s ready to go when you’re assembling the salad. When you’re ready to serve, just combine the prepped components with the fresh kale, flaked almonds, sunflower seeds, and roasted shallot vinaigrette. With these make-ahead tips, you’ll enjoy a delicious, hassle-free meal that’s just as delightful as if you made it fresh!

Warm Winter Harvest Salad Variations

Feel free to add your personal touch to this delightful salad!

• Quinoa Swap: Substitute farro with cooked quinoa for a gluten-free option that still provides fantastic texture.

• Green Goddess: Toss in some arugula or mixed greens to give your salad a peppery kick and additional freshness. The vibrant colors will make it even more appealing!

• Nut Alternatives: Swap flaked almonds for toasted walnuts or pecans for a different nuttiness that adds depth.

• Fruit Fusion: Add pomegranate seeds or sliced apples for a burst of sweet and tart flavor that complements the roasted veggies beautifully.

• Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeños for a touch of heat that will elevate your salad to new heights.

• Creamy Addition: For a rich twist, crumble feta or goat cheese on top, enhancing the salad with creamy goodness that pairs well with the sweetness of the vegetables.

• Herbal Boost: Experiment with fresh herbs like cilantro or mint for an unexpected freshness that dances on your palate.

• Roasted Veggie Mix: Incorporate other seasonal vegetables like carrots or Brussels sprouts for an added layer of flavor and texture. They’ll roast beautifully alongside the sweet potatoes and beets!

How to Store and Freeze Warm Winter Harvest Salad

Fridge: Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve to maintain freshness.

Freezer: While not ideal, you can freeze the roasted veggies separately for up to 2 months. Thaw before reheating, and consider adding fresh kale and toppings afterward.

Reheating: Gently reheat the roasted veggies in a microwave or oven until warmed through. Toss them with fresh ingredients just before serving to preserve their textures in your Warm Winter Harvest Salad.

Meal Prep: If preparing in advance, assemble the salad without the dressing and toppings. Add these just before serving for the best flavor and crunch!

What to Serve with Warm Winter Harvest Salad?

Nothing transforms a chilly evening into a warm gathering quite like a delightful dinner spread that complements your salad marvelously.

• Crispy Breadsticks: Perfect for dipping into any leftover dressing, these breadsticks offer a delightful crunch that pairs beautifully with the roasted flavors.

• Grilled Chicken: Seasoned lightly, it enhances the heartiness of the farro while adding a succulent protein element to your meal.

• Roasted Brussels Sprouts: These crunchy, caramelized bites echo the salad’s roasted vegetables, providing an earthy contrast to the sweet flavors.

• Quinoa Pilaf: A light, fluffy side that works well with the salad’s textures, adding a nutty flavor that marries beautifully with the shallot vinaigrette.

• Apple Cider: A refreshing drink to brighten your palate. Its crispness and slight sweetness harmonize with the roasted vegetables perfectly.

• Dark Chocolate Mousse: For dessert, nothing beats a rich mousse that complements the nutrient-dense salad, ending the meal on a pleasantly indulgent note.

Each of these pairings showcases the warmth and comfort of winter, creating a cozy dining experience that your loved ones will cherish.

Warm Winter Harvest Salad Recipe FAQs

What kind of sweet potatoes should I use for this salad?
Absolutely! Look for sweet potatoes that are firm and free of any dark spots or blemishes. The flesh can range from orange to purple, but I find that orange-fleshed sweet potatoes add a lovely sweetness and creaminess that pairs beautifully with the earthy beets.

How long can I store the Warm Winter Harvest Salad in the fridge?
You can keep the salad in an airtight container in the refrigerator for up to 3 days. However, to maintain the freshness and crunch, I recommend storing the roasted veggies and dressing separately and combining them right before serving.

Can I freeze the roasted veggies?
Very! You can freeze the roasted sweet potatoes and beets separately for up to 2 months. To freeze, allow them to cool completely before placing them in airtight containers or freezer bags. Just be sure to thaw them in the refrigerator overnight and reheat gently before tossing with fresh ingredients like kale and toppings!

What should I do if the veggies are undercooked after roasting?
No worries! If you find that the sweet potatoes or beets aren’t fork-tender after 25 minutes, simply give them a little more time in the oven. Check on them every 5 minutes, as cooking times can vary based on your oven and veggie sizes. You want them to be beautifully caramelized for that rich flavor!

Can I make this salad vegan or gluten-free?
Absolutely! The Warm Winter Harvest Salad is naturally vegan, and for gluten-free options, ensure you are using certified gluten-free farro or substitute with quinoa or brown rice for a delightful twist.

Is it safe for pets to eat the ingredients in this salad?
While most ingredients in this salad, like sweet potatoes and kale, are safe for dogs in moderate amounts, it’s best to avoid feeding your pets nuts and dressings, which may contain ingredients that can be harmful to them. Always consult your veterinarian before introducing new foods into your pet’s diet.

Warm Winter Harvest Salad

Enjoy the festive flavors of the Warm Winter Harvest Salad with roasted veggies, farro, and a delicious dressing.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 cup Cooked farro
• 2 medium Sweet potatoes Cubed
• 2 medium Beets Cubed
• 3 cups Kale Chopped
• 1/2 cup Flaked almonds
• 1/4 cup Sunflower seeds
• 1/4 cup Fresh basil Chopped

For the Dressing

• 1/4 cup Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 cup Roasted Shallot Vinaigrette

Equipment

• Oven
• Baking sheet
• Mixing bowl
• Whisk

Method

 

Preparation

1. Preheat your oven to 425°F.
2. Cube the sweet potatoes and beets into 1/2-inch pieces.
3. Toss the cubed sweet potatoes and beets with olive oil, salt, and pepper on a baking sheet.
4. Roast the veggies for 25 minutes.
5. Cook the farro according to package instructions.
6. Remove the roasted veggies from the oven and allow them to cool slightly.
7. Whisk together the roasted shallot vinaigrette.
8. Combine the kale, flaked almonds, sunflower seeds, and basil in a medium-sized bowl.
9. Gently toss them with the roasted veggies and dressing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For best results, allow roasted veggies to cool slightly before combining with other ingredients to prevent wilting of fresh kale.

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There’s something undeniably refreshing about a crisp salad, especially when it’s bathed in zesty lemon and rich Parmesan. Picture this: the first bite of my Crunchy Lemon Parmesan Green Salad transports me to dreamy summer picnics, even on the busiest of weekdays.

I found myself seeking more vibrant flavors in my meals, and this salad arose as a delightful solution. With just a handful of ingredients, it comes together in no time, making it perfect for anyone trying to escape the fast-food rut. Each crunchy leaf, doused in bright lemon juice, mingles perfectly with the nutty finish of Parmesan, while homemade croutons add that satisfying crunch.

Join me in whipping up this easy yet sophisticated salad that not only elevates your lunch but can also hold its own as a stunning side dish at dinner. Trust me; it’s a simple recipe that everyone will love, proving you don’t have to invest hours in the kitchen to create something special!

Crunchy Lemon Parmesan Green Salad Ingredients

• Prepare a delightful meal with these fresh ingredients!

For the Salad

• Chopped lettuce – a mix of your favorite greens adds textural variety.
• Salt – enhances the flavors; adjust to taste for a perfect balance.
• Olive oil – a touch of healthy fat to help emulsify the dressing.
• Whole lemon (juiced) – brings refreshing acidity that perfectly complements the salad.
• Parmesan (finely grated) – adds a savory depth; feel free to substitute with a dairy-free option for a vegan twist.

For the Croutons

• Bread – use stale or day-old bread to achieve a satisfying crunch when baked.
• Dry oregano – infuses a hint of herbaceousness; rosemary works well too!
• Olive oil – drizzling over the croutons ensures they bake to golden perfection.
• Optional: Croutons – these add an extra crunch to your Crunchy Lemon Parmesan Green Salad!

How to Make Crunchy Lemon Parmesan Green Salad

1. Prepare the Lettuce: Start by washing and drying 3 cups of your favorite lettuce. Chop it into bite-sized pieces and add to a large salad bowl, creating a delightful base for your salad.

2. Add the Dressing: Sprinkle a pinch of salt over the lettuce. Drizzle in ½ tablespoon of olive oil and the juice of a whole lemon. Toss it gently, ensuring each leaf glistens with that vibrant dressing.

3. Make the Croutons: Cube two slices of stale bread and season them with salt and dry oregano. Drizzle a little olive oil for flavor, tossing to coat evenly.

4. Bake the Croutons: Spread the seasoned bread cubes on a baking sheet lined with parchment paper. Bake them at 400°F (200°C) for 12-15 minutes or until they turn a delightful golden brown and are perfectly crunchy.

5. Combine and Serve: Gently toss the baked croutons with the dressed salad. Serve immediately to enjoy that satisfying crunch and freshness!

Optional: Add extra grated Parmesan on top for an irresistible finish.
Exact quantities are listed in the recipe card below.

Crunchy Lemon Parmesan Green Salad Variations

Feel free to play around with this recipe and make it your own with exciting twists!

• Dairy-Free: Substitute Parmesan with nutritional yeast for a cheesy flavor that’s completely plant-based and just as tasty!

• Spicy Kick: Add a pinch of red pepper flakes to the dressing for a zesty punch that’ll wake up your taste buds.

• Protein Boost: Toss in some grilled chicken or chickpeas to transform this salad into a filling main dish that’s still refreshing.

• Nutty Addition: Sprinkle a handful of toasted almonds or walnuts for added crunch and a rich, nutty flavor that complements the lemon beautifully.

• Herbaceous Twist: Experiment by adding fresh herbs like basil or parsley, bringing a garden-fresh aroma and colorful touch to your salad.

• Fruit Infusion: Dice in some fresh strawberries or apples for a sweet contrast, adding delightful bursts of flavor in every bite.

• Creamy Dressing: Whisk in a bit of Greek yogurt to your dressing for a tangy, creamy richness that takes it to another level.

• Sweet Touch: Drizzle a honey or maple syrup on top for a subtle sweet finish that balances the salad’s zesty flavors.

What to Serve with Crunchy Lemon Parmesan Green Salad?

Elevate your dining experience with delightful pairings that perfectly complement your vibrant salad.

• Grilled Chicken: Tender grilled chicken adds protein and a smoky flavor that balances the salad’s zesty notes.
• Quinoa Pilaf: Nutty quinoa pilaf brings a hearty texture, making the meal satisfying while keeping it light.
• Crispy Baked Salmon: The rich, buttery flavor of salmon pairs wonderfully with the salad, and it adds an upscale touch.
• Garlic Bread: Crunchy garlic bread offers a comforting, aromatic addition that visitors will love; it’s perfect for mopping up any leftover dressing.
• Roasted Vegetables: Colorful roasted vegetables bring sweetness and depth, enhancing the overall freshness of the meal.
• Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio effortlessly complements the citrusy notes in your salad, making every sip refreshing.

Picture enjoying the salad alongside the grilled chicken and roasted veggies, creating a balanced, colorful plate that excites the senses!

Proper Storage for Crunchy Lemon Parmesan Green Salad

Fridge: Store any leftover salad in an airtight container for up to 3 days. Keep the dressing separate for freshness until ready to serve.

Croutons: For croutons, place them in a resealable bag or an airtight container at room temperature for up to 5 days.

Freezer: While not recommended, you can freeze croutons for up to 1 month. Just re-bake them at 350°F (175°C) for a few minutes for that lovely crispness upon thawing.

Reheating: If the salad has been dressed, enjoy it cold or at room temperature. If the dressing is separate, you can lightly reheat the salad in the microwave (without the dressing) to warm it slightly.

Make Ahead Options

These Crunchy Lemon Parmesan Green Salads are perfect for meal prep enthusiasts seeking quick and easy solutions on busy weeknights! You can wash and chop the lettuce up to 24 hours in advance, storing it in an airtight container to maintain its crispness. The croutons can also be made ahead; bake them and store in a separate container for up to 3 days, keeping them crunchy until you’re ready to eat. When it’s time to serve, simply mix the prepared lettuce with the freshly squeezed lemon juice, olive oil, and a sprinkle of salt right before enjoying, ensuring every bite is bright and delicious!

Crunchy Lemon Parmesan Green Salad Recipe FAQs

How do I choose the best lettuce for my salad?
Absolutely! Look for fresh lettuce with vibrant green leaves that are crisp to the touch. Avoid any with discoloration or dark spots, which can indicate spoilage. Varieties like romaine, butterhead, or arugula work beautifully in this Crunchy Lemon Parmesan Green Salad.

How should I store leftovers of the Crunchy Lemon Parmesan Green Salad?
Very! To keep your salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep the dressing separate until you’re ready to enjoy it again to prevent sogginess. Just give it a quick toss with fresh lemon juice and olive oil before serving.

Can I freeze the croutons made for this salad?
Of course! You can freeze the croutons for up to 1 month. To do this, allow the croutons to cool completely after baking, then store them in a resealable bag or airtight container. When ready to eat, re-bake them at 350°F (175°C) for about 5-7 minutes until they regain their crunch.

What if my salad is too salty?
No worries! If you find your Crunchy Lemon Parmesan Green Salad is too salty, you can balance it out by adding more chopped lettuce or other greens to dilute the saltiness. Alternatively, add a little more lemon juice or olive oil to help offset the flavor. Just remember to taste as you go!

Are there any dietary considerations I should be aware of?
Absolutely! This salad is already gluten-free if you use gluten-free bread for the croutons. For a dairy-free or vegan option, substitute the Parmesan with a dairy-free cheese alternative or nutritional yeast for similar flavor without the dairy. Always check ingredient labels if allergies are a concern, especially regarding processed products.

How do I ensure my croutons are perfectly crunchy?
Very! For the most satisfying crunch, use stale or day-old bread when making croutons. After cubing it, toss the bread with olive oil and herbs before baking.
Spread them out evenly on the baking sheet, being careful not to crowd them. Bake at 400°F (200°C) for 12-15 minutes, tossing halfway through for even browning. Keep a close eye; they can quickly go from golden to burnt!

Crunchy Lemon Parmesan Green Salad

This Crunchy Lemon Parmesan Green Salad is refreshingly bright with zesty lemon and rich Parmesan, perfect for lunch or as a side dish.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 3 cups chopped lettuce a mix of your favorite greens
• to taste teaspoons salt enhances the flavors
• ½ tablespoon olive oil
• 1 whole lemon juiced
• ½ cup Parmesan finely grated; optional dairy-free

For the Croutons

• 2 slices bread stale or day-old for crunch
• to taste teaspoons dry oregano rosemary works well too
• 1 tablespoon olive oil for drizzling

Equipment

• Oven
• Salad Bowl
• Baking sheet

Method

 

Preparation Steps

1. Wash and dry 3 cups of your favorite lettuce, chop into bite-sized pieces and add to a large salad bowl.
2. Sprinkle a pinch of salt over the lettuce. Drizzle in ½ tablespoon of olive oil and the juice of a whole lemon. Toss gently.
3. Cube two slices of stale bread and season with salt and dry oregano. Drizzle olive oil, tossing to coat evenly.
4. Spread seasoned bread cubes on a baking sheet. Bake at 400°F (200°C) for 12-15 minutes until golden brown.
5. Toss baked croutons with the dressed salad and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

Add extra grated Parmesan on top for an irresistible finish.

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Let us know how it was!

As the leaves start to turn and the crisp autumn air beckons, I find myself craving something vibrant and nourishing. That’s when I first whipped up this Autumn Kale Salad with Maple Balsamic Vinaigrette, a seasonal delight bursting with flavor and color. The earthy kale pairs perfectly with the sweet roasted delicata squash and crunchy pecans, while a sprinkle of raisins adds a touch of chewiness that makes every bite a celebration of fall.

In just 40 minutes, you can transform simple ingredients into a stunning dish that will impress your family or friends, turning even the most mundane weeknight into a cozy gathering. Not only does this salad satisfy the hunger pangs, but it’s also an elegant alternative to takeout that leaves you feeling refreshed and energized. Trust me, as soon as you take that first bite, you’ll wonder why you didn’t make it sooner! Let’s dive in and discover how to create this wholesome salad together.

Autumn Kale Salad Ingredients

• Get ready for a delicious fall treat!

For the Salad

• Curly kale – a nutrient-dense base that promises a flavorful crunch.
• Sea salt – enhances the overall taste, bringing out the kale’s natural sweetness.
• Delicata squash – adds a touch of sweetness and beautiful color to the dish.
• Olive oil – helps the squash roast beautifully while imparting a rich flavor.
• Pepper – for a bit of warmth and spice to balance the sweetness.
• Pecan halves – provide a satisfying crunch and healthy fats.
• Cooked brown lentils – offer protein and fiber, making the salad hearty.
• Large apple – brings a refreshing crispness with just the right amount of sweetness.
• Raisins – a chewy addition that complements the other flavors beautifully.

For the Dressing

• Maple balsamic dressing – ties everything together, infusing the salad with a rich, sweet, and tangy flavor.

Enjoy creating this Autumn Kale Salad with Maple Balsamic Vinaigrette, a warm hug in a bowl that celebrates the bounty of the season!

How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl, creating a vibrant base for your salad.

2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.

3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.

4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins. This step will add a delightful sweetness and texture to the salad.

5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.

6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in that delicious dressing, making every bite truly delightful.

Optional: Top with additional pecans for an extra crunch!
Exact quantities are listed in the recipe card below.

What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?

Cozy up the table with flavors that enhance this delightful autumn salad, creating an inviting meal experience.

• Rustic Bread: A slice of warm, crusty bread complements the salad’s textures, perfect for soaking up any leftover dressing.

• Roasted Root Vegetables: The caramelized sweetness of roasted carrots, parsnips, and beets echoes the salad’s flavors, adding even more heartiness.

• Grilled Chicken: Juicy, seasoned chicken offers a pleasant protein contrast while keeping the meal light and fresh.

• Quinoa Pilaf: This fluffy grain lends a nutty flavor and chewy texture, enriching the dish with additional protein and fiber.

• Apple Cider: Sipping on a glass of crisp apple cider enhances the fall ambiance, with flavors harmonizing beautifully with the salad.

• Pumpkin Pie: For dessert, a slice of creamy pumpkin pie delivers that quintessential autumn sweetness, rounding out the meal perfectly.

With these pairings, you can create a colorful and nourishing spread that celebrates the best of the season!

Autumn Kale Salad Variations

Feel free to tailor this vibrant salad to your taste and cravings for a delicious twist!

• Vegan: Omit the pecans and replace the maple balsamic dressing with a creamy tahini or cashew dressing for a nut-free option.

• Grain-Free: Substitute the brown lentils with quinoa or chickpeas for an alternate protein-packed option that adds a delightful texture.

• Spicy Kick: Sprinkle red pepper flakes or diced jalapeños into the mix for a zesty heat that will awaken your taste buds.

• Cheesy Addition: Crumbled feta or goat cheese adds a creamy, tangy element that pairs beautifully with the sweetness of the squash and apple.

• Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds, providing crunch without the nuts, making it perfect for allergy concerns.

• Fruit Variety: Use a mix of seasonal fruits such as pears or pomegranate seeds instead of apples or raisins for a burst of different flavors and colors.

• Herb Boost: Toss in fresh herbs like parsley or parsley for an aromatic addition that livens up the dish, enhancing its freshness.

• Roasted Veggies: Incorporate roasted Brussels sprouts or beets for an earthy twist that will add depth and a pop of color to your salad.

Embrace the essence of autumn with these delightful variations, making each serving unique and satisfying!

How to Store and Freeze Autumn Kale Salad with Maple Balsamic Vinaigrette

Fridge: Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain the kale’s freshness and prevent sogginess.

Freezer: Freezing is not recommended for the assembled salad, as the texture of the kale and other ingredients may suffer. Instead, you can freeze the cooked lentils and roasted squash individually for later use.

Reheating: If you’ve stored leftovers, enjoy the salad cold or at room temperature. For a warm version, gently reheat the roasted squash and lentils in the microwave and mix them back with fresh kale and dressing just before serving.

Preparation Tip: When meal prepping the Autumn Kale Salad, consider keeping the components separate until you’re ready to eat for the best taste and texture!

Make Ahead Options

These Autumn Kale Salad with Maple Balsamic Vinaigrette preparations are perfect for busy cooks seeking time-saving solutions! You can wash and tear the kale, along with prepping the diced apple and raisins, up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. The delicata squash can also be roasted a day ahead; simply roast it, let it cool, and refrigerate. When you’re ready to serve, combine all the salad components—squash, lentils, kale, apple, pecans, raisins—and drizzle with the maple balsamic dressing right before enjoying. This way, you’ll have a delicious and vibrant meal ready in minutes, just as tasty as if prepared fresh!

Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs

How do I choose the right kale?
When selecting curly kale for your Autumn Kale Salad, look for vibrant green leaves with a crisp texture. Avoid any bunches with yellowing or dark spots, as these indicate age. The leaves should feel firm and not wilted; fresh kale means a fresher salad!

How should I store the salad leftovers?
Absolutely! To keep your Autumn Kale Salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Remember, it’s best to store the salad without the dressing to maintain crunchiness; add the maple balsamic dressing just before serving for optimal flavor and texture.

Can I freeze components of this salad?
Very! While I don’t recommend freezing the assembled salad, you can freeze the cooked brown lentils and roasted delicata squash separately. Place them in freezer-safe containers or bags, sealing tightly to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight or use the microwave.

What is the best way to prevent the kale from wilting?
Great question! To keep your kale vibrant and crunchy, make sure to add the dressing only when you’re ready to eat the salad. If you’re meal prepping, store the kale, veggies, nuts, and lentils separately, and drizzle the dressing on right before serving. This way, you’ll enjoy that perfect texture with every bite!

Are there any dietary considerations for this salad?
Absolutely! This Autumn Kale Salad is naturally vegan and gluten-free, making it suitable for various dietary preferences. However, if you or your guests have nut allergies, you can replace the pecan halves with seeds, such as pumpkin or sunflower seeds, which will still provide a delightful crunch! Always double-check with your guests about allergies to ensure their safety.

How do I know when the delicata squash is perfectly roasted?
Roasting delicata squash is a delightful process! Aim for a beautiful golden-brown color with slightly caramelized edges. After about 20 minutes in a preheated oven at 400°F, check for tenderness by piercing a piece with a fork; it should be soft yet hold its shape. If you see a rich, golden color and can easily pierce it, you’re ready to add it to your salad!

Autumn Kale Salad with Maple Balsamic Vinaigrette

Enjoy the vibrant Autumn Kale Salad with Maple Balsamic Vinaigrette, featuring earthy kale, sweet delicata squash, and crunchy pecans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 bunch Curly kale washed and torn into pieces
• 1 tsp Sea salt
• 1 medium Delicata squash sliced into half-moons
• 2 tbsp Olive oil
• 1 tsp Pepper
• 1 cup Pecan halves optional topping
• 1 cup Cooked brown lentils
• 1 large Apple diced
• 1/2 cup Raisins

For the Dressing

• 1/4 cup Maple balsamic dressing

Equipment

• Large Bowl
• Oven
• Pot
• Knife
• Cutting Board

Method

 

Steps

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl.
2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.
3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.
4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins.
5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.
6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in the dressing.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.

Tried this recipe?

Let us know how it was!

As the leaves start to turn and the crisp autumn air beckons, I find myself craving something vibrant and nourishing. That’s when I first whipped up this Autumn Kale Salad with Maple Balsamic Vinaigrette, a seasonal delight bursting with flavor and color. The earthy kale pairs perfectly with the sweet roasted delicata squash and crunchy pecans, while a sprinkle of raisins adds a touch of chewiness that makes every bite a celebration of fall.

In just 40 minutes, you can transform simple ingredients into a stunning dish that will impress your family or friends, turning even the most mundane weeknight into a cozy gathering. Not only does this salad satisfy the hunger pangs, but it’s also an elegant alternative to takeout that leaves you feeling refreshed and energized. Trust me, as soon as you take that first bite, you’ll wonder why you didn’t make it sooner! Let’s dive in and discover how to create this wholesome salad together.

Autumn Kale Salad Ingredients

• Get ready for a delicious fall treat!

For the Salad

• Curly kale – a nutrient-dense base that promises a flavorful crunch.
• Sea salt – enhances the overall taste, bringing out the kale’s natural sweetness.
• Delicata squash – adds a touch of sweetness and beautiful color to the dish.
• Olive oil – helps the squash roast beautifully while imparting a rich flavor.
• Pepper – for a bit of warmth and spice to balance the sweetness.
• Pecan halves – provide a satisfying crunch and healthy fats.
• Cooked brown lentils – offer protein and fiber, making the salad hearty.
• Large apple – brings a refreshing crispness with just the right amount of sweetness.
• Raisins – a chewy addition that complements the other flavors beautifully.

For the Dressing

• Maple balsamic dressing – ties everything together, infusing the salad with a rich, sweet, and tangy flavor.

Enjoy creating this Autumn Kale Salad with Maple Balsamic Vinaigrette, a warm hug in a bowl that celebrates the bounty of the season!

How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl, creating a vibrant base for your salad.

2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.

3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.

4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins. This step will add a delightful sweetness and texture to the salad.

5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.

6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in that delicious dressing, making every bite truly delightful.

Optional: Top with additional pecans for an extra crunch!
Exact quantities are listed in the recipe card below.

What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?

Cozy up the table with flavors that enhance this delightful autumn salad, creating an inviting meal experience.

• Rustic Bread: A slice of warm, crusty bread complements the salad’s textures, perfect for soaking up any leftover dressing.

• Roasted Root Vegetables: The caramelized sweetness of roasted carrots, parsnips, and beets echoes the salad’s flavors, adding even more heartiness.

• Grilled Chicken: Juicy, seasoned chicken offers a pleasant protein contrast while keeping the meal light and fresh.

• Quinoa Pilaf: This fluffy grain lends a nutty flavor and chewy texture, enriching the dish with additional protein and fiber.

• Apple Cider: Sipping on a glass of crisp apple cider enhances the fall ambiance, with flavors harmonizing beautifully with the salad.

• Pumpkin Pie: For dessert, a slice of creamy pumpkin pie delivers that quintessential autumn sweetness, rounding out the meal perfectly.

With these pairings, you can create a colorful and nourishing spread that celebrates the best of the season!

Autumn Kale Salad Variations

Feel free to tailor this vibrant salad to your taste and cravings for a delicious twist!

• Vegan: Omit the pecans and replace the maple balsamic dressing with a creamy tahini or cashew dressing for a nut-free option.

• Grain-Free: Substitute the brown lentils with quinoa or chickpeas for an alternate protein-packed option that adds a delightful texture.

• Spicy Kick: Sprinkle red pepper flakes or diced jalapeños into the mix for a zesty heat that will awaken your taste buds.

• Cheesy Addition: Crumbled feta or goat cheese adds a creamy, tangy element that pairs beautifully with the sweetness of the squash and apple.

• Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds, providing crunch without the nuts, making it perfect for allergy concerns.

• Fruit Variety: Use a mix of seasonal fruits such as pears or pomegranate seeds instead of apples or raisins for a burst of different flavors and colors.

• Herb Boost: Toss in fresh herbs like parsley or parsley for an aromatic addition that livens up the dish, enhancing its freshness.

• Roasted Veggies: Incorporate roasted Brussels sprouts or beets for an earthy twist that will add depth and a pop of color to your salad.

Embrace the essence of autumn with these delightful variations, making each serving unique and satisfying!

Make Ahead Options

These Autumn Kale Salad with Maple Balsamic Vinaigrette preparations are perfect for busy cooks seeking time-saving solutions! You can wash and tear the kale, along with prepping the diced apple and raisins, up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. The delicata squash can also be roasted a day ahead; simply roast it, let it cool, and refrigerate. When you’re ready to serve, combine all the salad components—squash, lentils, kale, apple, pecans, raisins—and drizzle with the maple balsamic dressing right before enjoying. This way, you’ll have a delicious and vibrant meal ready in minutes, just as tasty as if prepared fresh!

How to Store and Freeze Autumn Kale Salad with Maple Balsamic Vinaigrette

Fridge: Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain the kale’s freshness and prevent sogginess.

Freezer: Freezing is not recommended for the assembled salad, as the texture of the kale and other ingredients may suffer. Instead, you can freeze the cooked lentils and roasted squash individually for later use.

Reheating: If you’ve stored leftovers, enjoy the salad cold or at room temperature. For a warm version, gently reheat the roasted squash and lentils in the microwave and mix them back with fresh kale and dressing just before serving.

Preparation Tip: When meal prepping the Autumn Kale Salad, consider keeping the components separate until you’re ready to eat for the best taste and texture!

Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs

How do I choose the right kale?
When selecting curly kale for your Autumn Kale Salad, look for vibrant green leaves with a crisp texture. Avoid any bunches with yellowing or dark spots, as these indicate age. The leaves should feel firm and not wilted; fresh kale means a fresher salad!

How should I store the salad leftovers?
Absolutely! To keep your Autumn Kale Salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Remember, it’s best to store the salad without the dressing to maintain crunchiness; add the maple balsamic dressing just before serving for optimal flavor and texture.

Can I freeze components of this salad?
Very! While I don’t recommend freezing the assembled salad, you can freeze the cooked brown lentils and roasted delicata squash separately. Place them in freezer-safe containers or bags, sealing tightly to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight or use the microwave.

What is the best way to prevent the kale from wilting?
Great question! To keep your kale vibrant and crunchy, make sure to add the dressing only when you’re ready to eat the salad. If you’re meal prepping, store the kale, veggies, nuts, and lentils separately, and drizzle the dressing on right before serving. This way, you’ll enjoy that perfect texture with every bite!

Are there any dietary considerations for this salad?
Absolutely! This Autumn Kale Salad is naturally vegan and gluten-free, making it suitable for various dietary preferences. However, if you or your guests have nut allergies, you can replace the pecan halves with seeds, such as pumpkin or sunflower seeds, which will still provide a delightful crunch! Always double-check with your guests about allergies to ensure their safety.

How do I know when the delicata squash is perfectly roasted?
Roasting delicata squash is a delightful process! Aim for a beautiful golden-brown color with slightly caramelized edges. After about 20 minutes in a preheated oven at 400°F, check for tenderness by piercing a piece with a fork; it should be soft yet hold its shape. If you see a rich, golden color and can easily pierce it, you’re ready to add it to your salad!

Autumn Kale Salad with Maple Balsamic Vinaigrette

Enjoy the vibrant Autumn Kale Salad with Maple Balsamic Vinaigrette, featuring earthy kale, sweet delicata squash, and crunchy pecans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 bunch Curly kale washed and torn into pieces
• 1 tsp Sea salt
• 1 medium Delicata squash sliced into half-moons
• 2 tbsp Olive oil
• 1 tsp Pepper
• 1 cup Pecan halves optional topping
• 1 cup Cooked brown lentils
• 1 large Apple diced
• 1/2 cup Raisins

For the Dressing

• 1/4 cup Maple balsamic dressing

Equipment

• Large Bowl
• Oven
• Pot
• Knife
• Cutting Board

Method

 

Steps

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl.
2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.
3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.
4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins.
5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.
6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in the dressing.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.

Tried this recipe?

Let us know how it was!

As the leaves start to turn and the crisp autumn air beckons, I find myself craving something vibrant and nourishing. That’s when I first whipped up this Autumn Kale Salad with Maple Balsamic Vinaigrette, a seasonal delight bursting with flavor and color. The earthy kale pairs perfectly with the sweet roasted delicata squash and crunchy pecans, while a sprinkle of raisins adds a touch of chewiness that makes every bite a celebration of fall.

In just 40 minutes, you can transform simple ingredients into a stunning dish that will impress your family or friends, turning even the most mundane weeknight into a cozy gathering. Not only does this salad satisfy the hunger pangs, but it’s also an elegant alternative to takeout that leaves you feeling refreshed and energized. Trust me, as soon as you take that first bite, you’ll wonder why you didn’t make it sooner! Let’s dive in and discover how to create this wholesome salad together.

Autumn Kale Salad Ingredients

• Get ready for a delicious fall treat!

For the Salad

• Curly kale – a nutrient-dense base that promises a flavorful crunch.
• Sea salt – enhances the overall taste, bringing out the kale’s natural sweetness.
• Delicata squash – adds a touch of sweetness and beautiful color to the dish.
• Olive oil – helps the squash roast beautifully while imparting a rich flavor.
• Pepper – for a bit of warmth and spice to balance the sweetness.
• Pecan halves – provide a satisfying crunch and healthy fats.
• Cooked brown lentils – offer protein and fiber, making the salad hearty.
• Large apple – brings a refreshing crispness with just the right amount of sweetness.
• Raisins – a chewy addition that complements the other flavors beautifully.

For the Dressing

• Maple balsamic dressing – ties everything together, infusing the salad with a rich, sweet, and tangy flavor.

Enjoy creating this Autumn Kale Salad with Maple Balsamic Vinaigrette, a warm hug in a bowl that celebrates the bounty of the season!

How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl, creating a vibrant base for your salad.

2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.

3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.

4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins. This step will add a delightful sweetness and texture to the salad.

5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.

6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in that delicious dressing, making every bite truly delightful.

Optional: Top with additional pecans for an extra crunch!
Exact quantities are listed in the recipe card below.

How to Store and Freeze Autumn Kale Salad with Maple Balsamic Vinaigrette

Fridge: Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain the kale’s freshness and prevent sogginess.

Freezer: Freezing is not recommended for the assembled salad, as the texture of the kale and other ingredients may suffer. Instead, you can freeze the cooked lentils and roasted squash individually for later use.

Reheating: If you’ve stored leftovers, enjoy the salad cold or at room temperature. For a warm version, gently reheat the roasted squash and lentils in the microwave and mix them back with fresh kale and dressing just before serving.

Preparation Tip: When meal prepping the Autumn Kale Salad, consider keeping the components separate until you’re ready to eat for the best taste and texture!

Make Ahead Options

These Autumn Kale Salad with Maple Balsamic Vinaigrette preparations are perfect for busy cooks seeking time-saving solutions! You can wash and tear the kale, along with prepping the diced apple and raisins, up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. The delicata squash can also be roasted a day ahead; simply roast it, let it cool, and refrigerate. When you’re ready to serve, combine all the salad components—squash, lentils, kale, apple, pecans, raisins—and drizzle with the maple balsamic dressing right before enjoying. This way, you’ll have a delicious and vibrant meal ready in minutes, just as tasty as if prepared fresh!

What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?

Cozy up the table with flavors that enhance this delightful autumn salad, creating an inviting meal experience.

• Rustic Bread: A slice of warm, crusty bread complements the salad’s textures, perfect for soaking up any leftover dressing.

• Roasted Root Vegetables: The caramelized sweetness of roasted carrots, parsnips, and beets echoes the salad’s flavors, adding even more heartiness.

• Grilled Chicken: Juicy, seasoned chicken offers a pleasant protein contrast while keeping the meal light and fresh.

• Quinoa Pilaf: This fluffy grain lends a nutty flavor and chewy texture, enriching the dish with additional protein and fiber.

• Apple Cider: Sipping on a glass of crisp apple cider enhances the fall ambiance, with flavors harmonizing beautifully with the salad.

• Pumpkin Pie: For dessert, a slice of creamy pumpkin pie delivers that quintessential autumn sweetness, rounding out the meal perfectly.

With these pairings, you can create a colorful and nourishing spread that celebrates the best of the season!

Autumn Kale Salad Variations

Feel free to tailor this vibrant salad to your taste and cravings for a delicious twist!

• Vegan: Omit the pecans and replace the maple balsamic dressing with a creamy tahini or cashew dressing for a nut-free option.

• Grain-Free: Substitute the brown lentils with quinoa or chickpeas for an alternate protein-packed option that adds a delightful texture.

• Spicy Kick: Sprinkle red pepper flakes or diced jalapeños into the mix for a zesty heat that will awaken your taste buds.

• Cheesy Addition: Crumbled feta or goat cheese adds a creamy, tangy element that pairs beautifully with the sweetness of the squash and apple.

• Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds, providing crunch without the nuts, making it perfect for allergy concerns.

• Fruit Variety: Use a mix of seasonal fruits such as pears or pomegranate seeds instead of apples or raisins for a burst of different flavors and colors.

• Herb Boost: Toss in fresh herbs like parsley or parsley for an aromatic addition that livens up the dish, enhancing its freshness.

• Roasted Veggies: Incorporate roasted Brussels sprouts or beets for an earthy twist that will add depth and a pop of color to your salad.

Embrace the essence of autumn with these delightful variations, making each serving unique and satisfying!

Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs

How do I choose the right kale?
When selecting curly kale for your Autumn Kale Salad, look for vibrant green leaves with a crisp texture. Avoid any bunches with yellowing or dark spots, as these indicate age. The leaves should feel firm and not wilted; fresh kale means a fresher salad!

How should I store the salad leftovers?
Absolutely! To keep your Autumn Kale Salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Remember, it’s best to store the salad without the dressing to maintain crunchiness; add the maple balsamic dressing just before serving for optimal flavor and texture.

Can I freeze components of this salad?
Very! While I don’t recommend freezing the assembled salad, you can freeze the cooked brown lentils and roasted delicata squash separately. Place them in freezer-safe containers or bags, sealing tightly to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight or use the microwave.

What is the best way to prevent the kale from wilting?
Great question! To keep your kale vibrant and crunchy, make sure to add the dressing only when you’re ready to eat the salad. If you’re meal prepping, store the kale, veggies, nuts, and lentils separately, and drizzle the dressing on right before serving. This way, you’ll enjoy that perfect texture with every bite!

Are there any dietary considerations for this salad?
Absolutely! This Autumn Kale Salad is naturally vegan and gluten-free, making it suitable for various dietary preferences. However, if you or your guests have nut allergies, you can replace the pecan halves with seeds, such as pumpkin or sunflower seeds, which will still provide a delightful crunch! Always double-check with your guests about allergies to ensure their safety.

How do I know when the delicata squash is perfectly roasted?
Roasting delicata squash is a delightful process! Aim for a beautiful golden-brown color with slightly caramelized edges. After about 20 minutes in a preheated oven at 400°F, check for tenderness by piercing a piece with a fork; it should be soft yet hold its shape. If you see a rich, golden color and can easily pierce it, you’re ready to add it to your salad!

Autumn Kale Salad with Maple Balsamic Vinaigrette

Enjoy vibrant Autumn Kale Salad with Maple Balsamic Vinaigrette, packed with flavors and colors for a nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 bunch Curly kale Torn into bite-sized pieces
• 1 teaspoon Sea salt
• 1 medium Delicata squash Sliced into half-moons
• 2 tablespoons Olive oil For roasting
• 1 teaspoon Pepper
• 1 cup Pecan halves Chopped if desired
• 1 cup Cooked brown lentils Cooked according to package instructions
• 1 large Apple Diced
• 1/2 cup Raisins

For the Dressing

• 1/4 cup Maple balsamic dressing

Equipment

• Large Bowl
• Oven
• Pot

Method

 

Preparation

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl.
2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.
3. Cook the brown lentils in a separate pot according to the package instructions, usually about 20-25 minutes. Once done, drain and set aside to cool.
4. Dice the large apple into small pieces and gather your prepared raisins.
5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to evenly distribute.
6. Drizzle the maple balsamic dressing over the salad and toss to coat the ingredients well.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 250mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store the salad in an airtight container for up to 3 days. Keep the dressing separate until ready to serve.

Tried this recipe?

Let us know how it was!

As the leaves start to turn and the crisp autumn air beckons, I find myself craving something vibrant and nourishing. That’s when I first whipped up this Autumn Kale Salad with Maple Balsamic Vinaigrette, a seasonal delight bursting with flavor and color. The earthy kale pairs perfectly with the sweet roasted delicata squash and crunchy pecans, while a sprinkle of raisins adds a touch of chewiness that makes every bite a celebration of fall.

In just 40 minutes, you can transform simple ingredients into a stunning dish that will impress your family or friends, turning even the most mundane weeknight into a cozy gathering. Not only does this salad satisfy the hunger pangs, but it’s also an elegant alternative to takeout that leaves you feeling refreshed and energized. Trust me, as soon as you take that first bite, you’ll wonder why you didn’t make it sooner! Let’s dive in and discover how to create this wholesome salad together.

Autumn Kale Salad Ingredients

• Get ready for a delicious fall treat!

For the Salad

• Curly kale – a nutrient-dense base that promises a flavorful crunch.
• Sea salt – enhances the overall taste, bringing out the kale’s natural sweetness.
• Delicata squash – adds a touch of sweetness and beautiful color to the dish.
• Olive oil – helps the squash roast beautifully while imparting a rich flavor.
• Pepper – for a bit of warmth and spice to balance the sweetness.
• Pecan halves – provide a satisfying crunch and healthy fats.
• Cooked brown lentils – offer protein and fiber, making the salad hearty.
• Large apple – brings a refreshing crispness with just the right amount of sweetness.
• Raisins – a chewy addition that complements the other flavors beautifully.

For the Dressing

• Maple balsamic dressing – ties everything together, infusing the salad with a rich, sweet, and tangy flavor.

Enjoy creating this Autumn Kale Salad with Maple Balsamic Vinaigrette, a warm hug in a bowl that celebrates the bounty of the season!

How to Make Autumn Kale Salad with Maple Balsamic Vinaigrette

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl, creating a vibrant base for your salad.

2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.

3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.

4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins. This step will add a delightful sweetness and texture to the salad.

5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.

6. Drizzle the maple balsamic dressing over the salad. Toss everything well to ensure all the ingredients are coated in that delicious dressing, making every bite truly delightful.

Optional: Top with additional pecans for an extra crunch!
Exact quantities are listed in the recipe card below.

Autumn Kale Salad Variations

Feel free to tailor this vibrant salad to your taste and cravings for a delicious twist!

• Vegan: Omit the pecans and replace the maple balsamic dressing with a creamy tahini or cashew dressing for a nut-free option.

• Grain-Free: Substitute the brown lentils with quinoa or chickpeas for an alternate protein-packed option that adds a delightful texture.

• Spicy Kick: Sprinkle red pepper flakes or diced jalapeños into the mix for a zesty heat that will awaken your taste buds.

• Cheesy Addition: Crumbled feta or goat cheese adds a creamy, tangy element that pairs beautifully with the sweetness of the squash and apple.

• Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds, providing crunch without the nuts, making it perfect for allergy concerns.

• Fruit Variety: Use a mix of seasonal fruits such as pears or pomegranate seeds instead of apples or raisins for a burst of different flavors and colors.

• Herb Boost: Toss in fresh herbs like parsley or parsley for an aromatic addition that livens up the dish, enhancing its freshness.

• Roasted Veggies: Incorporate roasted Brussels sprouts or beets for an earthy twist that will add depth and a pop of color to your salad.

Embrace the essence of autumn with these delightful variations, making each serving unique and satisfying!

What to Serve with Autumn Kale Salad with Maple Balsamic Vinaigrette?

Cozy up the table with flavors that enhance this delightful autumn salad, creating an inviting meal experience.

• Rustic Bread: A slice of warm, crusty bread complements the salad’s textures, perfect for soaking up any leftover dressing.

• Roasted Root Vegetables: The caramelized sweetness of roasted carrots, parsnips, and beets echoes the salad’s flavors, adding even more heartiness.

• Grilled Chicken: Juicy, seasoned chicken offers a pleasant protein contrast while keeping the meal light and fresh.

• Quinoa Pilaf: This fluffy grain lends a nutty flavor and chewy texture, enriching the dish with additional protein and fiber.

• Apple Cider: Sipping on a glass of crisp apple cider enhances the fall ambiance, with flavors harmonizing beautifully with the salad.

• Pumpkin Pie: For dessert, a slice of creamy pumpkin pie delivers that quintessential autumn sweetness, rounding out the meal perfectly.

With these pairings, you can create a colorful and nourishing spread that celebrates the best of the season!

How to Store and Freeze Autumn Kale Salad with Maple Balsamic Vinaigrette

Fridge: Store the prepared salad in an airtight container for up to 3 days. Keep the dressing separate to maintain the kale’s freshness and prevent sogginess.

Freezer: Freezing is not recommended for the assembled salad, as the texture of the kale and other ingredients may suffer. Instead, you can freeze the cooked lentils and roasted squash individually for later use.

Reheating: If you’ve stored leftovers, enjoy the salad cold or at room temperature. For a warm version, gently reheat the roasted squash and lentils in the microwave and mix them back with fresh kale and dressing just before serving.

Preparation Tip: When meal prepping the Autumn Kale Salad, consider keeping the components separate until you’re ready to eat for the best taste and texture!

Make Ahead Options

These Autumn Kale Salad with Maple Balsamic Vinaigrette preparations are perfect for busy cooks seeking time-saving solutions! You can wash and tear the kale, along with prepping the diced apple and raisins, up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. The delicata squash can also be roasted a day ahead; simply roast it, let it cool, and refrigerate. When you’re ready to serve, combine all the salad components—squash, lentils, kale, apple, pecans, raisins—and drizzle with the maple balsamic dressing right before enjoying. This way, you’ll have a delicious and vibrant meal ready in minutes, just as tasty as if prepared fresh!

Autumn Kale Salad with Maple Balsamic Vinaigrette Recipe FAQs

How do I choose the right kale?
When selecting curly kale for your Autumn Kale Salad, look for vibrant green leaves with a crisp texture. Avoid any bunches with yellowing or dark spots, as these indicate age. The leaves should feel firm and not wilted; fresh kale means a fresher salad!

How should I store the salad leftovers?
Absolutely! To keep your Autumn Kale Salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Remember, it’s best to store the salad without the dressing to maintain crunchiness; add the maple balsamic dressing just before serving for optimal flavor and texture.

Can I freeze components of this salad?
Very! While I don’t recommend freezing the assembled salad, you can freeze the cooked brown lentils and roasted delicata squash separately. Place them in freezer-safe containers or bags, sealing tightly to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight or use the microwave.

What is the best way to prevent the kale from wilting?
Great question! To keep your kale vibrant and crunchy, make sure to add the dressing only when you’re ready to eat the salad. If you’re meal prepping, store the kale, veggies, nuts, and lentils separately, and drizzle the dressing on right before serving. This way, you’ll enjoy that perfect texture with every bite!

Are there any dietary considerations for this salad?
Absolutely! This Autumn Kale Salad is naturally vegan and gluten-free, making it suitable for various dietary preferences. However, if you or your guests have nut allergies, you can replace the pecan halves with seeds, such as pumpkin or sunflower seeds, which will still provide a delightful crunch! Always double-check with your guests about allergies to ensure their safety.

How do I know when the delicata squash is perfectly roasted?
Roasting delicata squash is a delightful process! Aim for a beautiful golden-brown color with slightly caramelized edges. After about 20 minutes in a preheated oven at 400°F, check for tenderness by piercing a piece with a fork; it should be soft yet hold its shape. If you see a rich, golden color and can easily pierce it, you’re ready to add it to your salad!

Autumn Kale Salad with Maple Balsamic Vinaigrette

Whip up this vibrant Autumn Kale Salad with Maple Balsamic Vinaigrette for a nourishing fall delight bursting with flavor and color.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 1 bunch Curly kale torn into bite-sized pieces
• 1/2 teaspoon Sea salt for seasoning
• 1 medium Delicata squash sliced into half-moons
• 2 tablespoons Olive oil for roasting
• 1/4 teaspoon Pepper to taste
• 1/2 cup Pecan halves for crunch
• 1 cup Cooked brown lentils for protein
• 1 large Apple diced
• 1/4 cup Raisins for chewiness

For the Dressing

• 1/4 cup Maple balsamic dressing to coat the salad

Equipment

• Large Bowl
• Oven
• Pot
• Knife
• Cutting Board

Method

 

Instructions

1. Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl.
2. Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.
3. Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.
4. Dice the large apple into small, crunchy pieces, and gather your prepared raisins.
5. Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed.
6. Drizzle the maple balsamic dressing over the salad and toss everything well to ensure all the ingredients are coated.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 10gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Allow cooked lentils to cool before adding to prevent wilting the kale. Store salad in an airtight container for up to 3 days, keeping dressing separate.

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As the leaves turn vibrant shades of amber and gold, I cannot help but smile at the thought of cozy gatherings and hearty meals. Recently, I discovered the ultimate fall dish: an Autumn Harvest Grain Salad with Cranberries that brings all the seasonal flavors to life. This salad isn’t just a feast for the eyes with its colorful medley; it also boasts an irresistible combination of nuttiness from farro and quinoa, balanced with the sweetness of roasted butternut squash and tangy cranberries.

Picture this: you’re enjoying a lazy weekend, the aroma of warm spices and roasted veggies wafting through your kitchen. This salad can be the centerpiece of your table, whether it’s just you or a gathering of friends. You’ll find it not only satisfies cravings but also nourishes the soul. It’s packed with goodness yet so easy to whip up, making it the perfect solution for those tired of the same old fast-food routine. Join me as we dive into this delightful recipe that makes autumn not just a season, but a celebration on your plate!

Autumn Harvest Grain Salad Ingredients

Here’s everything you need to create your delicious Autumn Harvest Grain Salad with Cranberries!

For the Grains
• Quinoa – a protein-packed base that adds a lovely texture.
• Farro – brings a chewy, nutty flavor to the mix.

For the Salad
• Butternut squash – adds a sweet, caramelized touch when roasted.
• Kale – provides a nutritious crunch; its earthy flavor complements the sweetness beautifully.
• Dried cranberries – offer a burst of tartness that balances the sweetness of squash.

For the Toppings
• Walnuts – add a delightful crunch and healthy fats.
• Feta cheese – contributes a rich, salty note that ties all the flavors together.

For the Dressing
• Olive oil – enhances the salad’s flavor while keeping things light.
• Maple syrup – a touch of natural sweetness that elevates the dish.
• Salt – to taste; it brings out the natural flavors in all the ingredients.
• Pepper – adds a hint of spice to round out the dish.

How to Make Autumn Harvest Grain Salad with Cranberries

1. Cook the Grains: Start by cooking the quinoa and farro according to the package instructions. This usually takes about 15-20 minutes; you’ll want them fluffy and tender.

2. Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash and sauté for about 15 minutes, or until it’s tender and lightly caramelized.

3. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese. Stir gently to mix everything together beautifully.

4. Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper. Drizzle this dressing over your salad mixture and toss well to combine all the flavors.

Optional: Add a sprinkle of pumpkin seeds for an extra crunch!
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Autumn Harvest Grain Salad with Cranberries are perfect for meal prep, saving you time on busy weeknights! You can prepare the quinoa and farro up to 3 days in advance; simply let them cool completely before refrigerating in airtight containers to retain their texture. The roasted butternut squash can also be sautéed up to 24 hours ahead—just allow it to cool before storing it in the fridge. When you’re ready to serve, combine all the ingredients in a bowl and drizzle with the dressing. Toss gently to ensure all the flavors are blended, and you’ll have a vibrant, delicious salad that tastes just as fresh as when you first made it!

Autumn Harvest Grain Salad Variations

Feel free to give your Autumn Harvest Grain Salad with Cranberries a unique twist that reflects your taste and dietary needs!

• Vegan: Omit feta cheese and replace with avocado or a vegan cheese alternative to keep it creamy and delicious.
  Elevate the flavors with a sprinkle of nutritional yeast for that cheesy essence without the dairy.

• Gluten-Free: Substitute farro with brown rice or gluten-free grains like millet for a wholesome alternative.
  These options not only fit your dietary needs but also offer a delightful chewiness to the salad.

• Nut-Free: Replace walnuts with pumpkin seeds or sunflower seeds to retain a satisfying crunch.
  These seeds pack a punch of nutrients and create lovely texture, perfect for any nut allergy sufferers.

• Spicy: Add diced jalapeño or a pinch of red pepper flakes to the dressing for a burst of heat.
  This spicy kick contrasts beautifully with the sweet cranberries, making every bite an adventure!

• Herb-Infused: Toss in fresh herbs like parsley, cilantro, or mint to brighten up the flavors.
  Their fresh notes will uplift the salad, adding a lively finish that dances on your palate.

• Roasted Veggies: Include additional roasted vegetables like Brussels sprouts or sweet potatoes for extra depth.
  These earthy additions create a delightful harmony with the existing flavors while enhancing the dish’s nutritional profile.

• Fruit Twist: Incorporate diced apples or pears for a sweet surprise that complements the cranberries.
  This fruity addition not only elevates the flavor but also brings a refreshing crunch to each bite.

How to Store and Freeze Autumn Harvest Grain Salad

Fridge: Store any leftover salad in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.

Freezer: Although it’s best fresh, you can freeze the salad without the feta for up to 2 months. Thaw in the fridge before serving.

Reheating: Gently reheat the thawed salad in a saucepan over low heat, stirring occasionally, to warm through without compromising texture.

Serving Tip: Add crumbled feta after reheating to keep it fresh and flavorful, enhancing your Autumn Harvest Grain Salad with Cranberries.

What to Serve with Autumn Harvest Grain Salad with Cranberries?

This vibrant salad is just the beginning of a delectable autumn feast that’ll warm your heart and fill your home with inviting aromas.

• Roasted Brussels Sprouts: Crispy and slightly caramelized, these add an earthy flavor that perfectly complements the sweetness of the salad.

• Simple Grilled Chicken: Juicy, marinated chicken offers a protein-packed addition, elevating your meal while balancing the salad’s texture.

• Creamy Tomato Soup: A warm bowl of this soup brings cozy comfort; the acidity cuts through the richness of the grain salad, creating a harmonious blend.

• Savory Sweet Potato Wedges: Crunchy on the outside and fluffy inside, these wedges harmonize well with the nutty grains, creating a filling experience.

• Apple and Walnut Salad: A fresh side with crisp apples and crunchy walnuts enhances the flavor profile with a crunchy texture and refreshing taste.

• Mulled Apple Cider: An aromatic drink warms the soul; the sweetness and spices provide a delightful pairing, making your autumn gathering even cozier.

• Pumpkin Spice Muffins: These mini treats are perfect for dessert, boasting seasonal flavors that tie back to your main dish beautifully.

• Classic Pecans Pie: Its rich, sticky sweetness contrasts nicely with the salad’s flavors, making it an indulgent yet fitting end to your autumn meal.

Autumn Harvest Grain Salad with Cranberries Recipe FAQs

How do I select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size, with a firm skin and no soft spots. A ripe squash will have a tan color and a slightly matte appearance; shiny skin can indicate under-ripeness.

What’s the best way to store leftover Autumn Harvest Grain Salad?
Very simple! Store your leftover salad in an airtight container in the refrigerator for up to 3 days. This will help maintain its freshness. Just give it a stir before serving, as some ingredients may settle.

Can I freeze Autumn Harvest Grain Salad?
Of course! However, I recommend freezing it without the feta. To freeze, portion the salad into airtight containers or freezer bags, removing as much air as possible. It can last up to 2 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight.

What should I do if my farro is too chewy or hard?
Don’t worry! If your farro is hard, simply return it to the pot, add a bit more water, and simmer on low heat for an additional 5-10 minutes. This should soften it nicely. Make sure to keep an eye on it to prevent overcooking.

Can I make this salad gluten-free?
Absolutely! You can substitute farro with gluten-free grains like brown rice or quinoa. Each option will provide a delightful texture and flavor, making it perfect for those with gluten sensitivities.

What about dietary restrictions for pets or allergies?
Great question! If you’re serving this salad at a gathering, note that walnuts and feta could pose allergy risks. Consider offering alternatives, such as sunflower seeds in place of walnuts or leaving out the cheese entirely for a dairy-free option. Always let your guests know the ingredients to ensure everyone’s safety.

Autumn Harvest Grain Salad with Cranberries

Enjoy the delightful Autumn Harvest Grain Salad with Cranberries, a vibrant mix of grains, roasted butternut squash, and tangy cranberries, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: LUNCH RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Grains

• 1 cup Quinoa a protein-packed base that adds a lovely texture
• 1 cup Farro brings a chewy, nutty flavor to the mix

For the Salad

• 2 cups Butternut squash adds a sweet, caramelized touch when roasted
• 2 cups Kale provides a nutritious crunch
• 1 cup Dried cranberries offer a burst of tartness

For the Toppings

• 1/2 cup Walnuts add a delightful crunch
• 1/2 cup Feta cheese contributes a rich, salty note

For the Dressing

• 3 tablespoons Olive oil enhances the salad's flavor
• 1 tablespoon Maple syrup a touch of natural sweetness
• to taste teaspoon Salt brings out natural flavors
• to taste teaspoon Pepper adds a hint of spice

Equipment

• Large skillet
• Mixing bowl
• Small bowl

Method

 

Instructions

1. Cook the Grains: Start by cooking the quinoa and farro according to the package instructions; this usually takes about 15-20 minutes.
2. Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the diced butternut squash and sauté for about 15 minutes until tender and caramelized.
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese.
4. Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper, then drizzle over your salad mixture and toss well.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 200mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Ensure quinoa and farro are rinsed before cooking to remove any bitterness. Cut butternut squash into uniform pieces for even cooking and caramelization.

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Let us know how it was!