Fall Kale Salad with Maple Dijon Dressing
This Kale Harvest Salad is packed with all of the best fall flavours. A shredded brussel sprout and kale base topped with crisp apples, roasted butternut squash, bacon and crumbled feta. Drizzled with a flavourful maple dijon dressing!
Servings: 6 cups
Ingredients
- 1 lb (453g) brussel sprouts thinly sliced
- 3 cups chopped kale leaves massaged in 1 teaspoon olive oil
- 1 cup butternut squash roasted
- ¼ cup bacon crumbled
- ¼ cup chopped almonds
- 1 cup apple (choose a sweet variety) diced
- ⅓ cup feta cheese crumbled
- ¼ cup dried cranberries
Maple Dijon Dressing
- ¼ cup olive oil
- 3 tablespoon grainy dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
Instructions
- Prepare your salad base by thinly slicing your brussel sprouts and massaging your kale in olive oil.
- Prep your toppings by dicing your apples, roasting your butternut squash and cooking your bacon until crispy.
- Whisk together maple dijon dressing ingredients.
- Combine all salad ingredients in a large mixing bowl and drizzle with maple dijon dressing. Toss to coat.
- Let the salad sit at room temperature for 15 minutes. After 15 minutes, taste and adjust if desired.
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