Autumn Kale Salad with Roasted Squash, Cranberries & Feta

This Autumn Kale Salad with an oil-free dressing will change how you feel about kale.

I’ll admit something surprising for someone who writes about healthy eating: I didn’t always love kale. Raw, unadorned kale can be tough and bitter. Still, kale’s nutrition is undeniable — it contains many flavonoids and loads of vitamins and minerals — so learning to prepare it well matters.

The secret to a great kale salad is texture and balance. Kale’s leaves are sturdy, so chop them very finely so each bite is tender. Then add toppings that provide contrasting flavors and textures. In this autumn version, sweet chopped dates, crisp Granny Smith apple, and crunchy toasted pecans pair beautifully with roasted butternut squash seasoned with cinnamon. The result is a salad that feels seasonal and satisfying.

No kale salad is complete without an outstanding dressing. This one is oil-free, creamy from cashew butter, tangy from apple cider vinegar and Dijon, and sweetened with maple syrup. It coats the kale so each leaf is flavored — don’t just drizzle it on top; toss the greens thoroughly. Reserve a little dressing to drizzle on individual servings if you like.

When tossed together, the chopped kale, roasted squash, apple, dates, and pecans combine into a vibrant, company-worthy salad that might convert even skeptics into kale fans.

Recipe Ingredients–What You Need

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

For the Dressing

• 4 tablespoons cashew butter (or another nut/seed butter)
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons maple syrup
• 1–3 tablespoons water to thin as needed

How to Make the Best Autumn Kale Salad

1. Preheat the oven to 425°F (220°C). Spread the diced butternut squash on a rimmed baking sheet. Drizzle with the oil, sprinkle with cinnamon and salt, and use your hands to coat the pieces evenly.
2. Roast until tender, about 20–25 minutes. Remove and let cool slightly.
3. While the squash roasts, prepare the toppings and dressing. Toast pecans in a small skillet over medium heat for 3–4 minutes until fragrant and lightly browned. Combine the dressing ingredients — cashew butter, apple cider vinegar, Dijon, maple syrup, and enough water to reach a smooth, spoonable consistency.
4. In a large bowl, combine the finely chopped kale, cubed apple, toasted pecans, and chopped dates. Add most of the dressing and toss thoroughly to coat every leaf; reserve a small amount if you want to drizzle extra later. Gently fold in the roasted butternut squash. Taste and adjust seasoning if needed, then serve.

---

---

---

I hope this inspires you to give kale another chance — prepared this way it becomes a delicious, seasonal centerpiece. If you save the recipe, use the image below for your recipe board.