• Lisa Corrigan

Perfect Fall Salad

Fall produce and fall seasonings make for a GREAT salad. I'm not even kidding you when I tell you this is one of the BEST salads I've had in my life. The textures and fall-y tastes were so so yummy! I used:

  • Sauteed kale

  • Roasted acorn squash

  • Roasted apple slices

  • Cinnamon

  • Salt, pepper, garlic powder

  • Cooking oil/spray

  • Pecans

  • Pumpkin seeds

  • Red onion

  • Goat cheese

  • Red wine vinegar

  • Olive oil

  • 100% pure maple syrup

I started by roasting slices of acorn squash at 400 degrees for 10 minutes, just to make it a bit easier to cut into smaller slices.

Then I cut them into thinner slices, and added apple slices to the baking sheet. I sprayed each slice of squash and apples with some coconut oil spray and peppered each slice with some cinnamon. Then I roasted it all for another 15 minutes at 400 degrees.

During the last few minutes of the squash and apple roasting, I sauteed the kale with avocado oil, salt, pepper, and garlic powder. Then I assembled my salad by putting the sauteed kale on the bottom, the added the squash and apples.

Next came the pecans, pumpkin seeds, goat cheese, and red onion.

Lastly, a whisked up a dressing that was made up of just olive oil, red wine vinegar, and pure maple syrup. And I'll say it again: this was one of the BEST SALADS I've ever had. I hope you love it as much as I did!!


makes 4 servings


For salad:

  • 4 cups kale

  • 1 whole acorn squash

  • 1 medium apple

  • 1/2 cup pecans

  • 1/2 cup pumpkin seeds

  • 1/2 red onion

  • 1 cup crumbled goat cheese

For dressing:

  • 1/4 cup red wine vinegar

  • 1/4 cup olive oil

  • 1 TBS 100% pure maple syrup


1. Preheat oven to 400 degrees and cut acorn squash into 8 wedges.

2. Roast the acorn squash for about 10-15 minutes. This will make it a bit softer and easier to cut into thinner slices.

3. Slice the acorn squash thinner and slice your apple. Arrange on a baking sheet.

4. Spray each piece of squash and apple with cooking spray and sprinkle with cinnamon. Roast at 400 degrees for 15 minutes.

5. Saute kale with cooking oil, salt, pepper, and garlic powder until it's nice and wilty.

6. Assemble your salad by putting the kale on the bottom, then topping with the squash, apple, pecans, pumpkin seeds, goat cheese, and red onion.

7. Whisk together the red wine vinegar, olive oil, and maple syrup. Drizzle it on top of the salad.

This salad makes a great meal alone, or add some chicken for some extra protein. This salad also makes for a lovely seasonal side dish! Give it a try and let me know what you think in the comments!

Happy Fall, ya'll!!

Nutrition Per Serving (with dressing):

Calories: 410

Protein: 7 g

Fat: 27 g

Carbohydrates: 33 g

Delish on a Dime: Healthy, Easy Recipes