Fall is the perfect time to enjoy hearty, nutrient-packed salads that are both satisfying and flavorful. This Harvest Kale Salad combines roasted butternut squash, cauliflower, quinoa, crisp apples, walnuts, and perfectly cooked salmon, all tossed in a creamy tahini dressing. It’s a high-protein, gluten-free, and dairy-free meal that’s ideal for lunch, dinner, or meal prep.
Ingredients: Harvest Kale Salad
Lacinato kale
Butternut squash
Cauliflower
Quinoa
Apple
Walnuts
Salmon
Tahini
Lemon juice
Olive oil
Honey
Garlic
Salt, pepper, garlic powder
My favorite tahini is the from Whole Foods. It has the best consistency for a dressing and is easy to mix.
Instructions
Preheat oven to 425°F.
Toss butternut squash and cauliflower with olive oil, salt, pepper, and garlic powder.
Roast the veggies and salmon for 20–25 minutes until golden and cooked through.
While roasting, whisk tahini, lemon juice, olive oil, honey, garlic, water, and salt until smooth.
Massage kale with olive oil until soft.
Combine roasted veggies, quinoa, apple, and walnuts with kale.
Top the salad with salmon and drizzle with tahini dressing.
Extra Tips
Use pre-cooked quinoa to save time.
Swap salmon for chicken, shrimp, or steak.
Roast extra veggies for easy meal prep during the week.
Add pomegranate seeds, dried cranberries, or pumpkin seeds for seasonal flavor and extra crunch.
Serve warm or at room temperature for versatile meals.
For meal prep, store dressing separately and add before serving.
This Harvest Kale Salad is a nutrient-packed, fall-inspired dish perfect for anyone looking to enjoy a wholesome, flavorful, and Instagram-worthy meal. Celebrate the best flavors of autumn with this easy, high-protein, and comforting salad.
Love the Harvest Kale Salad? Try these fall salad recipes next:
Fall Kale Salad with Maple Tahini Dressing
Autumn Kale Salad with Chicken Sausage
Warm Brussels Sprouts Salad with Shallots, Bacon, Cranberries and Toasted Pine Nuts
Harvest Kale Salad with Roasted Veggies and Tahini Dressing
Ingredients
salad
- 1 bunch lacinato kale about 5–6 cups, chopped + massaged with EVOO
- 1 cup roasted butternut squash cubed
- 1 cup cooked quinoa
- 1 cup roasted cauliflower chopped
- 1 cup chopped apple
- ¼ cup chopped walnuts
- 1.5 lb salmon seasoned with salt, pepper + garlic powder
tahini dressing
- ⅓ cup tahini
- juice of 1 lemon
- 1 tbsp olive oil
- 1 tbsp honey
- 1 small garlic clove minced
- 2-4 tbsp water
- pinch of salt
Instructions
- Preheat oven to 425°F.
- Toss butternut squash and cauliflower with olive oil, salt, pepper, and garlic powder.
- Roast veggies and salmon for 20–25 minutes until golden and cooked through.
- While roasting, whisk tahini, lemon juice, olive oil, honey, garlic, water, and salt until smooth.
- Massage kale with olive oil until soft.
- Combine roasted veggies, quinoa, apple, and walnuts with kale.
- Top salad with salmon and drizzle with tahini dressing.
