Active Time
30 Mins
Total Time
45 Mins
Yield
Serves 6

While everyone is getting excited about pumpkin spice lattes and apple pie, we're all suited up to make a hearty fall salad that makes for a perfect leftover lunch. With a crunchy kale base and mix-ins ranging from roasted root veggies, tart apples, toasted nuts, and Pecorino cheese, this salad is far from shy on flavor. Get creative with your components and rely of seasonal fall produce to make a satisfying, healthy meal that will only taste better the next day.

How to Make It

Step 1

Peel, scoop out seeds, and cube butternut squash.* Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.

Step 2

In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.

Step 3

Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.

Step 4

For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.

Step 5

Dress salad immediately, or keep dressing on the side and dress your salad as you go.

Chef's Notes

*Skip this step and buy cubed butternut squash if you prefer