Ingredients & Substitutions
Here I explain the best ingredients for my autumn salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make My Fall Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. You can totally make this your own! Try adding roasted sweet potatoes, other root vegetables, dried cranberries, thinly sliced red onions, or even some crispy bacon. You can also use a simple maple vinaigrette, like the one from my kale salad or pomegranate salad.
Massage the kale if you prefer a softer texture. Most kale salads get softer when you massage the dressing into the leaves. I didn’t find it necessary for this one, but you can if you like. You can also cook the squash in the air fryer. Simply toss it with oil and spices, and air fry at 380 degrees F for 13-15 minutes, shaking halfway through. Dice the fruit if you like. I love thinly sliced apples and pears for this autumn salad, but dicing them works if you prefer that texture. The amount of water you’ll need for my fall salad dressing depends on how thick your tahini is. Sometimes I don’t need any, and other times I’ve added a couple tablespoons to get the right consistency. Dressing too salty, too sweet, or not sweet enough? You can add more lemon juice or oil to balance it out too much salt or sweetness. I make it just lightly sweet though, so if you prefer it sweeter, double the amount of syrup. Keep in mind that the dressing tastes strong on its own, but seems more mellow when you toss it with the salad.
Poultry – This salad is a perfect colorful side for Thanksgiving turkey or spatchcock chicken for a holiday meal. I make it for weeknight dinners with chicken leg quarters, or simple baked chicken breast on top. Pork – The sweet butternut squash pairs perfectly with my juicy pork tenderloin or crispy pork belly. Seafood – I love this autumn salad with buttery seared salmon, but it’s just as good with baked shrimp or pan seared scallops. Beef – You can’t go wrong with my cozy slow cooker pot roast. For a special dinner, try ribeye steak, or my personal favorite, filet mignon.
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Tips: Check out my recipe tips above for an alternate way to cook the squash, how to adjust the dressing to your taste, and different options for the kale and fruit. Store: This fall salad stores well! Refrigerate for up to 2-3 days. Meal prep: Roast the squash, chop the kale, and make the dressing ahead. Just chop the fruit and assemble the day-of.
Nutrition info uses my Wholesome Yum Zero Sugar Maple Syrup. Sugar content will be higher if you use regular. I’ve actually been testing this fall salad recipe since summer, which was all kinds of “fun” trying to locate butternut squash so early. I’m so relieved that now I get to make it with actual in-season squash. And yes, it tastes so much better. There’s a reason I always say eat with the seasons. Do you have other fall salad ideas you like? Let me know what you put in yours in the comments below!
