This Autumn Kale Salad with Roasted Squash is the perfect lunch or side dish to a family meal. It’s easy to make and filled with tons of delicious and nutritious ingredients!

Autumn kale salad in a bowl.
Toss, serve and enjoy!

This Autumn Kale Bowl is filled with tons of delicious ingredients. It’s nourishing, energizing and incredibly tasty.

It uses seasonal ingredients to the fullest!

My favorite part is the chunks of roasted butternut squash. The caramelization is absolutely delicious and borderline addicting.

Another great part about this recipe is that it can be customized with your preferred ingredients.

This recipe features farro, adding not only a delicious flavor but is a plant-based protein to make this recipe vegan-friendly.

However, you can add any meat or protein of choice to this salad.

Main Ingredients

Ingredients measured out in bowls to make an Autumn Kale Salad.

Substitutions

  • Instead of nuts, add seeds to still have a great crunch factor
  • The dried cranberries can be swapped out for dried cherries or really any dried fruit
  • Sweet potato would be a great alternative to the butternut squash (or any root vegetable!)
  • Next, the kale can be swapped for your favorite greens such as spinach, arugula or swiss chard.
  • Don’t like green beans? Raw or grilled asparagus would be a great swap to keep it light, refreshing and have a crunch
  • Protein: You can add any protein you’d like! Chicken would be delicious on this bowl, however, you could add turkey, steak or a vegan protein like tofu.

How to Make this Grain Bowl Recipe

  1. First, preheat the oven to 425 degrees F
  2. Next, cook the farro according to the package instructions
  3. Peel and cube the butternut squash (if not pre-prepared from the store)
  4. Prep the brussel sprouts by halving them
  5. Line two baking trays with aluminum foil and drizzle with olive oil (or use nonstick spray)
  6. Add the butternut squash in one tray, spreading out in a flat layer
  7. Bake the squash in the oven for about 40-50 minutes, flipping each piece halfway through
  8. Spray the tops of the squash pieces with nonstick spray or drizzle in olive oil
  9. Add the brussel sprouts to the other tray, drizzle with olive oil and season with salt
  10. Bake the brussel sprouts in the oven for 30-40 minutes, moving around halfway through to ensure all pieces get crispy
  11. While the vegetables are cooking, cut the fresh green beans and gather other ingredients if you haven’t done so already
  12. In a large bowl, add the kale and dressing. Mix the kale until it’s fully coated in the dressing and has a softer texture
  13. When ready, remove the vegetables from the oven and let cool. The brussel sprouts should be crisp and squash caramelized but not burnt.
  14. Once the farro is cooked, it’s time to assemble the Autumn Kale Salad
  15. Start by combining the kale with the farro
  16. Add in the remaining ingredients one at a time
  17. Toss the Harvest Bowl ingredients together until fully combined and distributed evenly
  18. Serve and enjoy!

Frequently Asked Questions

How long does it take to make an Autumn Kale Salad?

The most time consuming part of this recipe is waiting for the brussel sprouts and butternut squash to bake.

However, the rest of the ingredients are easy to pull together.

How many calories are in this salad?

This bowl has about 500 calories.

Is recipe healthy?

Filled with tons of nutritious ingredients that will fuel your body with the energy it needs, this bowl is very healthy. You can also add protein to the bowl if you’re looking to increase your protein.

Will this still be good leftover?

Yes! This recipe is perfect to meal prep and have throughout the week.

If you can, do not mix in the dressing until you plan to eat the bowl. However, all the other ingredients can be prepped and mixed together ahead of time.

How should I store my ingredients if I want to make this for meal prep or ahead of time?

All of the ingredients can be prepared ahead of time and stored in a single airtight container in the fridge.

However, add the dressing at the time you plan to eat the bowl to avoid soggy ingredients.

Kale salad served on a plate with a fork.
Kale salad served on a plate with a fork.
5 stars (1 rating)

Autumn Kale Salad with Roasted Squash

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 5 servings
This Autumn Kale Salad with Roasted Squash is the perfect lunch or side dish to a family meal. It's easy to make and filled with tons of delicious and nutritious ingredients!

Ingredients
 

  • 10 oz shredded kale
  • 1/2 cup honey mustard dressing
  • 16 oz butternut squash, peeled and cubed
  • 16 oz brussel sprouts, halved
  • 1 cup farro, cooked
  • 6 oz raw green beans, chopped
  • 1/2 cup roasted pistachio pieces
  • 1/2 cup dried cranberries

Instructions
 

  • First, preheat the oven to 425 degrees F
  • Next, cook the farro according to the package instructions
  • Peel and cube the butternut squash (if not pre-prepared from the store)
  • Prep the brussel sprouts by halving them
  • Line two baking trays with aluminum foil and drizzle with olive oil (or use nonstick spray)
  • Add the butternut squash in one tray, spreading out in a flat layer
  • Spray the tops of the squash pieces with nonstick spray or drizzle in olive oil
  • Bake the squash in the oven for about 40-50 minutes, flipping each piece halfway through
  • Add the brussel sprouts to the other tray, drizzle with olive oil and season with salt
  • Bake the brussel sprouts in the oven for 30-40 minutes, moving around halfway through to ensure all pieces get crispy
  • While the vegetables are cooking, cut the fresh green beans and gather other ingredients if you haven't done so already
  • In a large bowl, add the kale and dressing
  • Mix the kale until it's fully coated in the dressing and has a softer texture
  • When ready, remove the vegetables from the oven and let cool
  • The brussel sprouts should be crisp and squash caramelized but not burnt
  • Once the farro is cooked, it's time to assemble the Autumn Kale Salad
  • Start by combining the kale with the farro
  • Add in the remaining ingredients one at a time
  • Toss the ingredients together until fully combined and distributed evenly
  • Serve and enjoy!

Nutrition

Calories: 338kcal, Carbohydrates: 66g, Protein: 11g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 33mg, Potassium: 988mg, Fiber: 14g, Sugar: 15g, Vitamin A: 10622IU, Vitamin C: 101mg, Calcium: 120mg, Iron: 4mg
Course: dinner, lunch
Cuisine: American
Keywords: easy lunch recipe, easy meal prep, grain bowl, harvest bowl, healthy lunch bowl, lunch recipe

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