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Autumn Salad

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Autumn Salad: Kale, Apples, Butternut Squash, Beets, Pecans, Dried Fruit, and Kombucha Honey Mustard Dressing

Autumn has arrived in the mountains, and the aspens in my yard have turned from green to gold, and soon they'll shed their leaves entirely. It's this time of year, late September, when Mother Nature simply can't decide what to do with herself as some days remain seem blisteringly hot, and others feel so crisp and cool that we go to bed with hot water bottles and a fire burning.

It's on these mishmashed days that I find myself craving the flavors of autumn: root vegetables and apples, sturdy kale and butternut squash. Yet, at the same time, the heat of these late September days leaves me abandoning the soup pot for fresh and light dishes.  And, in that way, this Autumn Salad was born - a celebration of those new flavors of fall, but light enough for hot day.

My Favorite Autumn Salad

Here, I've combined apples with many of my other favorite fall flavors: fresh earthy beets, sweet butternut squash, dried fruit, and buttery pecans brightened by a sprinkling of fresh mint and drizzled with a sweet and sour vinaigrette made of kombucha tea, honey, and mustard. It's truly lovely, though I'm sure a sprinkling of crisp pastured bacon or a crumbling of fresh goat cheese might be a good addition for a more substantial meal.

Gorgeous Sweet Tango Apples from pale yellow to blushing red. Ready for salad.

 

Kale, Beets and Butternut Squash

In addition to fresh apples, I toss in fresh raw beets and butternut squash over the kale.  Typically, my family eats all three vegetables cooked in some way: roasted, buttered, steamed, braised.  But sometimes I simply crave them raw and fresh.  Eaten raw, they're milder and softer in flavor, almost delicate.

All three are rich in nourishment, particularly antioxidants, which are best absorbed in concert with wholesome fats.  In this way, olive oil is a natural pairing for vegetables.

Autumn Salad: Kale, Apples, Butternut Squash, Beets, Pecans, Dried Fruit, and Kombucha Honey Mustard Dressing
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Autumn Salad

Sweet and crisp, Sweet Tango apples shine in this autumn salad that also features curly kale, toasted pecans, dried fruit, fresh beets and mint, drizzled with a honey mustard vinaigrette.
Prep Time10 minutes
Total Time10 minutes
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Ingredients

For the Salad

  • 1 cup pecan halves
  • 1 small butternut squash
  • 2 bunches curly kale (torn into pieces)
  • 3 apples (cored and thinly sliced)
  • 3 beets (chopped into ¼-inch dice)
  • ¼ cup dried unsweetened cranberries
  • ¼ cup sultanas
  • 2 tablespoons thinly sliced fresh mint

For the Vinaigrette

  • ¼ cup prepared kombucha tea
  • 2 tablespoons honey
  • 1 tablespoon Dijon-style mustard
  • 1 shallot (minced)
  • ½ cup extra virgin olive oil

Instructions

  • Place a cast iron pan over high heat on your stove. When it's blisteringly hot, toss in the pecans and toast them, stirring frequently, until they release their aroma. Transfer them with a slotted spoon to a plate, and allow them to cool.
  • Cut off the bulbous bottom of the squash, and reserve it for another use. Peel the top part of the squash, and chop it into ¼-inch dice
  • Toss the kale into a mixing bowl, toss in the squash, apples, beets, cranberries, sultanas, mint and toasted pecans until well mixed. Then arrange on a serving platter.
  • In a separate bowl, whisk together the kombucha, honey, mustard and shallot. When uniformly mixed, whisk in the olive oil. Dress the salad with the kombucha vinaigrette and serve.

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    Recipe Rating




  1. Jean Hearn says

    I love all of the colors. Definitely an Autumn salad I look forward to trying.
    Thank you!

    Reply

  2. Melantha says

    Would is be possible to lightly steam or saute the kale first? I recently discovered that raw kale gives me digestive... issues.

    Also, High Country Kombucha makes a flavor they call Wild Root that seems like it would be amazing in this dressing!

    Reply

  3. Kimberly/TheLittlePantation says

    I LOVE this recipe. It's the kind of food I'm really into: simple, unpretentious, easy and quick, yet nourishing and utterly delicious.
    Thanks so much for sharing.
    Kimberly

    Reply

  4. Holstee says

    Can't wait to try the kombucha tea vinaigrette and introduce it to my office! Thanks Jenny 🙂

    Reply

  5. Jenessa says

    This was divine, Jenny!! Thank you for the inspiration. I massaged the kale leaves with the dressing before adding the rest of the ingredients. This made the kale tender and sweet and even more flavorful. I also used cooked butternut squash because that is what I had in my fridge. Oh it was so yummy! Leftovers the next day were amazing. I love fall!

    Reply

  6. Amy says

    a lovely salad, Jenny. I'm going to use pumpkin seeds instead of walnuts to make it nut free. I like your ideas on working in the gut healing kombucha!

    Reply

  7. Kelsey M says

    Wow this looks delicious and more importantly- filling! (a problem I have with a lot of salads)

    Thanks- can't wait to try it out!

    Reply

  8. Jessica says

    I love the addition of Kombucha in the dressing. How delightful! Can't wait to serve this to my hubby and toddlers, although I'm thinking of cooking the beets/squash to make them softer for the baby teeth that'll be eating them....

    Reply

  9. Karen says

    First of all, I love LOVE your book! About to write a review...
    Secondly, I just made kombucha vinegar, by accident, so this salad will be perfect!

    Thx!

    Reply

  10. lynette says

    so the beets and butternut squash are both raw in this salad? I can see the beets, but having a hard time grasping raw squash

    Reply

    • Jenny says

      Yes, all raw. Raw butternut squash has a mild flavor, not unlike watermelon, and a texture that is softer than raw beet.

  11. Heather @ My Overflowing Cup says

    It's beautiful, Jenny, and unlike any salad I've ever had. Thanks so much for this unique recipe. I've never thought of using tea in a dressing. So creative!

    Reply