GF Kale Salad with Apple Cider Dressing

My GF Kale Salad with Apple Cider Dressing is topped with roasted butternut squash and fresh apples and finished with a sweet and tangy dressing. This kale salad is the perfect Fall side dish. Did I mention that it’s a simple and easy kale salad that you can whip up in about 15 minutes.

This kale salad is the perfect combination of comforting and healthy all in the same bite. What makes this salad so good? Kale pairs so well with apples and butternut squash. It has the right amount of crunch and finishes with a super easy and yummy home-made warm apple cider dressing. The best part about this recipe is that it is versatile and completely customizable.

THIS SALAD IS PERFECT FOR FALL

What I love about making salads is that you can really customize it for the seasons based on the available produce.

A bowl of kale salad is a nutrient rich meal that is also very easy to prepare. Some of my other favorites are my Broccolini Kale Caesar Salad and my Gluten Free Citrus Salad. Are you guys noticing a pattern here? I really do love salads.

Both of my salads go really well with my GF Tomato and Brie Tart. Kale’s leafy greens are ideal for pairing with vinaigrettes. The kale is tossed with a sweet and tangy warm dressing to balance out the flavors. This dish is vegetarian, but you can definitely always add a protein of your choice, or even add some bacon to the warm dressing.

HOW TO CUT BUTTERNUT SQUASH

If you do decide to use a whole butternut squash, start by peeling the thick off using a potato peeler. Cut in half length wise and scoop out the insides. Then, cut into 1/2 inch slices and cut into cubes. Transfer the cut butternut squash to a mixing bowl and add olive oil, salt, pepper and thyme. Mix well and transfer to a baking dish. Roast the squash for 400 degrees for about 25 minutes or until tender. While the squash is roasting in the oven, you can prep the other ingredients for the salad.

KALE TIPS

Fresh kale can be a bit tough and on the bitter side. With a few tips, you can prep kale to make it so much more palatable. Or if you’re like me and want easy peasy- then buy kale that’s prepped and done for you. This will save a bunch of time. Or, if you like buying the stalks and prepping yourself- by all means go ahead. Either way, this easy kale salad is worth whipping up.

• Remove the stems from kale and break into bite-sized pieces. You can chop the kale if you like. It is important that the kale is chopped into bite sized pieces.
• Transfer to a salad spinner and wash well.
• Drain the water and let the kale dry thoroughly. You can always buy pre-washed and pre-cut kale which saves a lot of time.

MAKING THE DRESSING

To add some brightness, I pair this kale salad a warm apple cider dressing. This dressing doesn’t overpower the greens. Dijon mustard add a hint of spiciness and helps emulsify the dressing. Using honey and maple syrup is key to balancing out the bitterness of the kale greens.

For this recipe, I chose to warm the dressing. First, I take one shallot and dice it up finely. I then add the diced shallots to a pan on medium low heat. I sautéed with a little olive oil (just enough to coat the pan) until the shallots are sautéed and soft about 3-4 minutes. Now for assembling the dressing- keeping the stove on medium low heat, I heat the olive oil, dijon mustard and apple cider vinegar and whisk till combined. Salt and pepper to season. Then add the honey and maple syrup. Whisk well to combine everything and set aside.

INGREDIENTS-

• 8 Ounces Kale
• 22 Ounces Butternut Squash
• 2 medium sized Macoun Apples or Honey crisp

Home-made apple cider dressing

• 1/2 Cup Olive Oil plus 2 Tbsp
• 2 Tsp Honey
• 2 Tsp Dijon Mustard
• Salt and Pepper
• 2 Tsp Maple Syrup
• 2 Tbsp Apple Cider Vinegar

INSTRUCTIONS FOR MAKING GF KALE SALAD WITH APPLE CIDER DRESSING

• Toss the cubed butternut squash with olive oil and salt and pepper. You can also add fresh thyme.
• Roast the butternut squash in the oven for about 25-30 minutes or until tender. Set aside to cool for about 20 minutes. You can always roast the butternut squash a head of time or the day before.
• Place kale in a medium sized mixing bowl. If you buy the stalks, make sure you prep the kale like this. Remove the stems from the stalks and break into bite-sized pieces. You can chop the kale if you like. It is important to have the kale be bite sized pieces.
• Transfer to a salad spinner and wash well.
• Drain the water and let the kale dry thoroughly. You can always buy pre-washed and pre-cut kale which saves a lot of time.
• Peel and thinly slice two apples and set aside. Squeeze lemon juice over the apples to make sure the apples do not brown. If you prefer, you can leave the skin on the apples.
• Add the apples and the roasted butternut squash.
• Toss the salad with the warm dressing. Use just enough to coat the greens. There will be a little left over to drizzle over the top.
• Assemble your plate and enjoy.

CUSTOMIZING THIS KALE SALAD

• Nuts are a great addition to this salad. Hazelnut, walnuts, pecans or even shaved almonds.
• Pears would also be great addition.
• Adding cheese like feta or goat cheese would be fantastic.
• For added sweetness, add dried cranberries.

GF Kale Salad with Apple Cider Dressing

Print Recipe

★★★★★

5 from 2 reviews

My GF Kale Salad with Apple Cider Dressing is topped with roasted butternut squash and fresh apples and finished with a sweet and tangy dressing. This kale salad is the perfect Fall side dish. Did I mention that its a simple, easy kale salad that you can whip up in about 15 minutes.

• Author: Allie
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 4 1x
• Category: Main Dishes, Salad
• Method: No Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 8 Ounces Kale
• 22 Ounces Butternut Squash
• 2 medium sized Macoun Apples or Honey Crisp

Home-made apple cider dressing

• 1/2 Cup Olive Oil plus 2 Tbsp
• 2 Tsp Honey
• 2 Tsp Dijon Mustard
• Salt and Pepper
• 2 Tsp Maple Syrup
• 2 Tbsp Apple Cider Vinegar

Instructions

• Toss the cubed butternut squash with olive oil and salt and pepper. You can also add fresh thyme.
• Roast the butternut squash in the oven for about 25-30 minutes or until tender. Set aside to cool for about 20 minutes. You can always roast the butternut squash a head of time or the day before.
• Place kale in a medium sized mixing bowl. If you buy the stalks, make sure you prep the kale like this. Remove the stems from kale and break into bite-sized pieces. You can chop the kale if you like. It is important to have the kale be bite sized pieces.
• Transfer to a salad spinner and wash well.
• Drain the water and let the kale dry thoroughly. You can always buy pre-washed and pre-cut kale which saves a lot of time.
• Peel and thinly slice two apples and set aside. Squeeze lemon juice over the apples to make sure the apples do not brown. If you prefer, you can leave the skin on the apples.
• Add the apples and the roasted butternut squash.
• Toss the salad with the warm dressing. Use just enough to coat the greens. There will be a little left over to drizzle over the top.
• Assemble your plate and enjoy.

Notes

• Make sure the dressing is warm when adding. Keep on the stove top on low heat until ready to use.
• If you cannot find Macoun apples you can use your favorite apple for this recipe.

Keywords: GF Kale Salad with Apple Cider Dressing, Gluten-Free, Salads, Fall and Winter Salads, Apple, Butternut Squash, Apple Cider Dressing

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