Fall Vegetable Kale Salad with Cider Vinaigrette

Its officially my favorite time of the year! As a Florida girl I love the summer, pool parties, and sun filled days! However, when I wake up on that first morning and the air is crisp, cool, and you can smell the leaves in the air, all is right in the world. This Fall Vegetable Kale Salad with Cider Vinaigrette brings together some of the best produce Fall provides. Kale, Brussel Sprouts, Butternut Squash, and Cauliflower. Tossed with an Apple Cider Vinaigrette with grainy mustard that is slightly sweetened with honey, this salad will have you counting the minutes until dinner!

Kale and I had a slow start to our relationship. It wasn’t until I learned about the method of “massaging” the kale that I have been more open to using it in more recipes. To “massage” and prepare the kale, first rip the leafy part of the kale off of the rib (discard the ribs). Tear the leaves into small pieces, place them in a large bowl, pour a couple glugs of olive oil on top, plus a pinch of salt, and gently knead the leaves for about 3-5 minutes, similar to how you would knead dough.

Cider Vinaigrette

• 1/2 cup Apple Cider Vinegar
• 2/3 cup Extra Virgin Olive Oil
• 1 Tbsp. Dijon Mustard
• 1/2 Tbsp. Grain Mustard
• 1 Tbsp. Honey
• 1/2 tsp salt
• 1/4 tsp pepper

In a jar, mix together the Vinegar, Extra Virgin Olive Oil, Mustard, Honey, and Salt and Pepper. Shake to mix together!

If you enjoy salads as much as I do, check out these other salad recipes!

• Healthy Brussels Sprout Salad with a Pear Vinaigrette 
• Quinoa Tabbouleh Salad
• Mediterranean salad with Oregano Lemon Vinaigrette
• Chicken Avocado Tomato Platter
• Veggie Quinoa Spinach Salad aka “The Rowhouse Salad”

Fall Vegetable Kale Salad with Cider Vinaigrette

• Servings: 6
• Time: 55 mins
• Print

A Fall Vegetable Kale Salad with Cider Vinaigrette brings together some of the best produce Fall provides. Kale, Brussel Sprouts, Butternut Squash, and Cauliflower. This salad will have you counting the minutes until dinner!.

Ingredients

• 1 Bunch of Kale
• 1 Head of Cauliflower
• 1 Bunch of Brussels Sprouts
• 1 Medium Butternut Squash
• Extra Virgin Olive Oil (for kale and veggies)
• 1/2 cup Cranberries
• 1/2 cup Pecans
• 4 oz Feta Cheese
Dressing
• 1/2 cup Apple Cider Vinegar
• 2/3 cup Extra Virgin Olive Oil
• 1 Tbsp. Dijon Mustard
• 1/2 Tbsp. Grain Mustard
• 1 Tbsp. Honey
• 1/2 tsp Salt
• 1/4 tsp Pepper

Directions

1. Preheat the oven to 425 degrees.
2. Prepare the Veggies: Break apart the cauliflower into similar sized florets. Cut the bottoms off of the brussels sprouts and cut them in half. Peel the butternut squash, scoop out the seeds and cut into chunks (about the same size as the brussels).
3. Place the veggies on a cooking sheet separated by type of veggie, drizzle with a healthy amount of olive oil and salt and pepper. Cook the butternut squash for 30 minutes, and the brussel sprouts and cauliflower for 45 minutes. Cook until the veggie are browned and soft.
4. Prepare the Kale as the veggies cook: Rip the leafy part of the kale off of the rib (discard the ribs), tear into small pieces and place the leaves in a large bowl, pour a couple glugs of olive oil on top, plus a pinch of salt, and gently knead the leaves for about 3-5 minutes, similar to how you would knead dough.
5. Make the dressing: In a jar, mix together the Apple Cider Vinegar, Extra Virgin Olive Oil, Mustards, Honey, and Salt and Pepper. Shake to mix together!
6. Assemble the salad: base layer of kale, add on the roasted veggies, cranberries, pecans, and feta cheese. Drizzle the vinaigrette over the salad and enjoy!

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