Taken from happyhealthymama.com

Autumn Kale Salad Recipe. This easy kale salad recipe will make your family beg them to serve them kale! The oil-free dressing is AMAZING. Gluten-free and vegan recipe.

This Autumn Kale Salad is bursting with sweet roasted vegetables and an incredible dressing that will have you wanting to make it over and over.

  • Author: Happy Healthy Mama
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings


  • 1 medium (about 1 1/2-2 pounds) butternut squash, peeled, seeds removed, and medium diced
  • 1 tablespoon avocado oil, or oil of choice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coarse salt
  • 4 cups finely chopped kale (any variety, or use a mix)
  • 1 large granny smith apple, cut into cubes
  • 2/3 cup pecan pieces, toasted
  • 12 dates, roughly chopped


  • 4 tablespoons cashew butter (other nut or seed butters may be substituted, but cashew butter is my favorite here)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 tablespoons maple syrup
  • 1-3 tablespoons water


  • Preheat the oven to 425 degrees.  Place the diced butternut squash on a rimmed baking sheet.  Drizzle with the oil, cinnamon, and salt and use your hands to evenly coat the squash pieces.
  •  Roast in the preheated oven until the squash is tender, about 20-25 minutes.
  • While the squash is cooking prepare your toppings and dressing. To toast the pecans, place them in a small skillet over medium heat for 3-4 minutes, until they are lightly browned and fragrant.
  • To make the salad, first combine the kale, apple, pecans, and dates.  Top with the dressing and toss to coat well.  If desired, reserve a small amount of the dressing to drizzle on top of individual salads for aesthetic purposes. Now gently add the cooked butternut squash and lightly toss. Enjoy!