The Perfect Fall Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 c kale, washed and chopped into bite size pieces
  • 1 medium apple, sliced into thin sticks
  • 2 oz. asiago cheese, sliced into thin sticks
  • ½ medium red onion, sliced thin
  • ¼ c pepitas
  • 1 acorn squash, seeds removed, halved and cut into ½" slices
  • ½ T olive oil
  • ½ t salt
  • ¼ t black pepper
  • ⅓ c extra virgin olive oil
  • ¼ c apple cider vinegar
  • 1 T dijon mustard
  • ¼ t nutmeg
  • ½ t cumin
  • ½ t salt
  • ¼ t black peppers
  1. Preheat the oven to 425 degrees F. Spread the squash on the baking sheet, drizzle with olive oil, salt and pepper. Bake for 15-20 minutes, flipping once, until soft and lightly browned. Remove and allow to cool.
  2. Mix all dressing ingredients, set aside.
  3. Toss the kale and onions with the dressing. Allow to sit and marinate for 10 to 15 minutes.
  4. Add the sliced apple, asiago cheese, and pepitas to the kale mixture. Toss until well combined.
  5. To serve, top with roasted squash slices.
To save time roast the squash in advance and store in the fridge until ready to serve.
Recipe by The Mexitalian at