This Autumn Kale Salad is the ultimate fall-inspired side dish — hearty, colorful, and bursting with seasonal flavor.
Made with fresh kale and shaved Brussels sprouts, this salad has the perfect balance of crunch and tenderness (the secret is massaging the kale with olive oil first!).
It’s tossed with roasted butternut squash, juicy pomegranate seeds, creamy feta cheese, and homemade candied pumpkin seeds, then finished with a Maple Dijon Vinaigrette that ties everything together in sweet, tangy perfection.
Whether you’re serving it as a holiday side salad, a Thanksgiving recipe, or a healthy fall lunch, this dish is the perfect mix of textures and flavors — sweet, savory, nutty, and fresh.
Every bite tastes like fall in a bowl.
This easy make-ahead salad also holds up beautifully, making it ideal for entertaining or meal prep.
Once you try it, it’ll quickly become a seasonal favorite!
Why you’ll love this recipe!
What ingredients do I need?
- Kale: Firm, nutrient-packed leaves that hold up to dressing when massaged.
- Brussels Sprouts: Thinly shaved for crunch and a mild, nutty flavor.
- Butternut Squash: Roasted to caramelized perfection, adding natural sweetness.
- Pomegranate Seeds: Juicy bursts of sweetness and color.
- Feta Cheese: Creamy and tangy, balances the sweet elements.
- Pumpkin Seeds or my Candied Pumpkin Seeds: Sweet, nutty, and crunchy, made with butter, brown sugar, and cinnamon.
- Maple Dijon Vinaigrette: Sweet, tangy, and mustardy dressing made with maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
Recipe Variations
- Swap feta for goat cheese or blue cheese for a different creamy flavor.
- Add dried cranberries or cherries for extra sweetness.
- Include toasted pecans, walnuts, or almonds for more crunch.
- Use spinach or arugula instead of kale for a milder green base.
- Add a drizzle of balsamic glaze for a tangy-sweet twist.
Pro Tips
- Massage the kale! Drizzle with olive oil and massage 2–3 minutes to tenderize leaves and reduce bitterness.
- Roast the squash evenly. Cut into uniform cubes and flip halfway for even caramelization.
- Plain pumpkin seeds are fine, but adding my Candied Pumpkin Seeds is definitely recommended!
- Use any dressing you would like to keep it simple, but I would HIGHLY recommend my Maple Dijon Vinaigrette!
- Great to assemble last-minute. Keep pomegranate seeds, candied seeds, and dressing separate until serving to maintain freshness and crunch.
Leftovers and Storage
- Store components separately in airtight containers for up to 2 days.
- Keep greens un-dressed to maintain freshness.
- Candied pumpkin seeds can be stored at room temperature in a sealed container for up to 1 week.
- Dressing keeps in the fridge for up to 1 week; shake before use.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Autumn Kale Salad
Ingredients
- Kale chopped
- Brussel sprouts shaved (thinly sliced)
- Pomegranate seeds
- 6 oz feta cheese crumbled
- Butternut squash cubed and roasted
- Pumpkin Seeds or my Candied Pumpkin Seeds
Maple Dijon Vinaigrette—
- 1 shallot minced
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 c. maple syrup
- Pinch Salt
- 1/4 c. Extra virgin olive oil
Instructions
- Preheat oven to 425F and lightly grease with extra virgin olive oil. Add cubed squash, sprinkle with salt and drizzle with olive oil. Bake for about 15 minutes or until roasted and soft, flipping halfway through. Set aside.
- Once squash is cooked, add kale to a large bowl and drizzle with extra virgin olive oil and massage with your hands for a few minutes. Then add Brussel sprouts, roasted squash, feta cheese, pumpkin seeds, and pomegranate seeds
- Add all vinaigrette ingredients to a food processor and blend together.
- Drizzle dressing over salad (amount is based on preference) and mix.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.