Fall Kale Salad

fall harvest salad

This Fall Kale salad is made with seasonal Fall produce. It makes the perfect side dish for a holiday party or a nutritious meal to eat for lunch or dinner. This salad is balanced with protein, fat, and seasonal Fall fruits and veggies. This combination makes a meal that is rich in nutrients and will also help keep you feeling full and satisfied.

fall harvest salad

If you’re looking for more Fall salad recipes, be sure to take a look at my Honey Mustard Brussels Sprouts Salad recipe.

fall harvest salad

What You’ll Need to Make Fall Kale Salad:

Vegetables: The vegetables in this recipe are butternut squash, kale, and shaved brussel sprouts. You can use a 10oz bag of shaved brussel sprouts, or buy whole brussel sprouts and thinly slice them. You can substitute the butternut squash with sweet potato if you prefer.

Fruit: The fruit in this recipe is apple slices and dried tart cherries. I used a honey crisp apple in this recipe, but you can use any kind of apple that you like. The dried tart cherries add a touch of tart and sweetness to this salad.

Protein: Roasted chicken breast is the source of protein in this recipe.

Avocado Oil: You will need a little bit of avocado oil to roast the butternut squash and shaved brussel sprouts. I like using avocado oil for high temperature cooking because it has a high smoke point; however, you can substitute with another cooking oil.

Salad Dressing: You can use store-bought honey mustard dressing, or make your own using honey, dijon mustard, balsamic vinegar, and olive oil. See my recipe for the salad dressing below.

Spices: Add salt and pepper when roasting the butternut squash and shaved brussel sprouts according to your taste preferences.

Pecans: Pecans add a nice crunch and healthy fat to this recipe.

Goat Cheese: This salad contains goat cheese to add some creaminess and flavor.

fall harvest salad

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

fall harvest salad

Fall Kale Salad

This Fall Kale Salad makes the perfect Fall meal or holiday side dish. It's packed with seasonal Fall produce and tastes delicious.
Course Main Dish
Servings 3 servings


  • 2 1/2 cups Butternut Squash cubed
  • 10 oz Shaved Brussel Sprouts
  • 3 cups Shredded Kale
  • 1 Honey Crisp Apple small
  • 1/4 cup Dried Tart Cherries
  • 1/4 cup Pecans
  • 1/4 cup Crumbled Goat Cheese
  • 2 tsp Avocado Oil
  • Salt, Pepper to taste
  • 9 oz Roasted Chicken Breast

Salad Dressing

  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Olive Oil


  • Microwave butternut squash for about 5 minutes to soften. Once cooled, peel the butternut squash and cut into small cubes.
  • Season the cubed butternut squash with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 40 minutes at 400 degrees.
  • Season the shaved brussel sprouts with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 20 minutes at 400 degrees.
  • To make the salad dressing, mix 1 tbsp dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar, and 2 tbsp olive oil in a small bowl.
  • Add 3 cups of shaved kale to a large bowl. Make sure to remove the stems. Add half of the salad dressing mixture to the bowl and massage the kale for a couple of minutes in the dressing.
  • Once cooled, add the roasted shaved brussel sprouts and 2 1/2 cups of the roasted butternut squash to the bowl.
  • Cut an apple into slices and slice the roasted chicken breast into cubes. Add the apple slices and chicken breast cubes to the salad.
  • Add the pecans, dried tart cherries, and the rest of the salad dressing to the bowl. Mix the salad to evenly distribute the dressing.
  • Top with goat cheese crumbles and serve.
Keyword fall salad, harvest salad

3 responses to “Fall Kale Salad”

  1. Dottie Avatar

    This salad looks great and I look forward to trying it! The serving size says 3, would that be 3 main course size salad or 3 side size salad?

    1. Well By Mel Nutrition Avatar

      It will make about 3 servings for a main course, but you can always adjust portions to meet your needs/preferences! I hope you love it 🙂

  2. […] for more Fall recipes, be sure to checkout my Roasted Fall Vegetables with Cinnamon Apples and Fall Kale Salad […]

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About Mel

Hi, I’m Mel! I am a registered dietitian who specializes in women’s nutrition (fertility, prenatal, and postpartum) as well as nutrition for busy professionals. I am passionate about helping others live a healthy lifestyle that is practical and sustainable for them. Whether you are pregnant, postpartum, or a busy individual, I’m here to make nourishing yourself simple and not stressful. Read More



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