Fall Kale Salad with Maple Apple Cider Vinaigrette

We can’t believe it’s already November (where did 2018 go!?), but we’re excited because November means one thing… Thanksgiving/Friendsgiving is upon us! I don’t know about you guys, but between “Friendsgiving” becoming more and more popular over the last few years and the actual holiday, it’s getting harder and harder to decide what to make and bring to all of these Thanksgiving functions. One can only mash so many potatoes, amirite?

So, we thought we’d help you all out by creating this super easy, super delicious fall-inspired recipe, fit for a crowd. Not to mention, healthy! Trust me, we love casseroles and stuffing as much as the next person, but after a few rounds of Friendsgiving, we warmly welcome a salad to the table. #balance

Typically, we like to serve salad pretty much immediately after the dressing hits it, but this salad actually gets even better as the flavors come together. We knew we wanted to do a vinaigrette similar to our Honey Apple Cider Vinaigrette we made this summer, but we put a little fall spin on it by using maple syrup instead.

This salad has got it all goin’ on: the sweetness from the squash and dried cranberries perfectly compliments the earthy kale, while the gorgonzola cheese adds a creamy little funk/tang, and the pepitas fulfill the crunch factor. I personally love when a salad has multiple textures like this one.

We guarantee this will be one of the easiest things you’ve ever thrown together for a Friendsgiving or Thanksgiving celebration, and we’re sure it will be a crowd pleaser, too!

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Fall Kale Salad with Maple Apple Cider Vinaigrette


  • 8 oz chopped kale, stems removed (about 8 cups)
  • 2 cups butternut squash, small cubed
  • 1/2 cup dried cranberries
  • 1/3 cup pepitas
  • 1/4 cup gorgonzola cheese crumbles
  • 1/2 tsp EVOO
  • salt and pepper, to taste

For the Maple Apple Cider Vinaigrette (makes about 1 cup):

  • 1/2 cup ACV
  • 1/4 cup EVOO
  • 3 tbsp pure maple syrup
  • 2 tbsp water
  • salt and pepper, to taste


  1. Preheat oven to 425ºF.
  2. Combine vinaigrette ingredients and adjust salt and pepper, as needed. Set aside.
  3. Place butternut squash in an even layer on a baking sheet. Drizzle with EVOO and season with salt and pepper. Roast in oven for 20 minutes, tossing halfway. Remove from oven and allow to cool slightly.
  4. Add kale, squash, cranberries, pepitas and gorgonzola cheese to a large bowl.
  5. Add as much vinaigrette as you wish, and toss to combine.

Yield: 8 servings

144 calories per serving • Fat: 4.6g • Carbohydrates: 21.9g • Protein: 6.1g

*Nutrition information does not include vinaigrette.


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