Pumpkin Apple Kale Salad

Roasted sugar pumpkin meets crisp autumn apples in this American harvest salad built on sturdy lacinato kale. A maple-cinnamon vinaigrette and crunchy pumpkin seeds finish each bowl with sweet, earthy contrast.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 9g protein
• 28g carbs
• 20g fat
• 3g fiber

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Ingredients

• 3 cups cubed fresh sugar pumpkin
• 2 medium crisp apples
• 1 large bunch lacinato kale
• 1/3 cup raw pumpkin seeds
• 1/2 cup crumbled feta
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 1/4 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Toss the cubed pumpkin with a drizzle of olive oil, salt, pepper, and the cinnamon until evenly coated.
2. 2Spread the pumpkin in a single layer and roast for 18 to 22 minutes, flipping once, until the edges are caramelized and the cubes are tender when pierced with a fork. Set aside to cool slightly so they stay firm in the salad.
3. 3While the pumpkin roasts, strip the kale leaves from the stems and tear them into bite-size pieces. Place in a large bowl, drizzle with a little olive oil and salt, then massage firmly with clean hands for 1 to 2 minutes until the leaves darken and soften.
4. 4Core the apples and cut them into thin matchsticks or small cubes, leaving the skin on for color and crunch. Add the apple pieces to the massaged kale.
5. 5Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they puff slightly and smell nutty. Transfer to a plate to cool.
6. 6Whisk the remaining olive oil with the apple cider vinegar, Dijon, maple syrup, thyme, remaining salt, and pepper until the dressing looks glossy and emulsified.
7. 7Add the warm roasted pumpkin to the kale and apples. Pour most of the dressing over the bowl and toss gently so every leaf is coated without crushing the pumpkin.
8. 8Scatter the toasted pumpkin seeds and crumbled feta over the top. Drizzle any leftover dressing, taste for seasoning, and serve immediately or pack into lunch containers with dressing on the side.