Fall Harvest Salad

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Dinner, Salad American
By Kelly Djalali Serves: 4-6
Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 50 minutes

A hearty salad full of color, perfect for your Thanksgiving table. Kale, radicchio, apples and onions are beautifully paired with roasted butternut squash and Brussels sprouts, coated in a warm citrus dressing.


  • Salad
  • 1 Medium Butternut Squash, peeled and sliced
  • 15-20 Brussels Sprouts, halved
  • 2-3 tbsp. Olive Oil
  • Kosher Salt and Pepper to taste
  • 1 tsp. Red Pepper Flakes
  • 1 Head Radicchio, leaves torn into pieces
  • 1 Bunch Kale, stems removed and torn into pieces
  • 1 Gala Apple, thinly sliced wedges
  • 1/2 -1 Medium Red Onion, thinly sliced
  • 1 cup Toasted Pecans, broken into pieces
  • Parmesan, shaved (optional)
  • Dressing
  • 1/4 cup Fresh Orange Juice
  • 1 Small Shallot, minced
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Pure Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1.5 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1/3 cup Olive Oil
  • Pecans
  • 1 tbsp. Unsalted Butter
  • Pinch of Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Sugar
  • 1/8 tsp. Cayenne Pepper


Roasted Veggies


Preheat oven to 450 degrees.


Remove outer leaves of Brussels sprouts and trim bottoms, cut in half.


Peel Butternut squash and slice into even pieces.


Place sprouts and squash in a large bowl and toss to combine with olive oil, salt, pepper and red pepper flakes.


Spread in a single layer on a sheet tray and bake for 20 minutes, or until golden.



Wash kale and tear leaves from stems, tearing leaves into bite-sized pieces. Place in a large bowl and set aside


Wash radicchio and tear leaves into bite-sized pieces. Set aside separately from the kale.


Thinly slice red onion into rings. Set aside.



Break up pecans by hand so they have irregular edges and shapes. Over medium low heat, melt butter in a skillet and add the pecans. Add salt, black pepper, sugar, and cayenne pepper. Stir pecans in the melted butter until golden and fragrant, about 3-5 minutes. Remove pecans from skillet and set on a paper-towel-lined plate. Set aside.



Pour all ingredients except for the olive oil in a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat and pour dressing into a heat proof measuring cup.



Pour 1/3 hot dressing over kale and massage until kale is tender and slightly wilted.


Add radicchio and toss by hand to combine.


Add apple and onion slices, pour another 1/3 of the dressing and toss by hand to combine.


Add roasted veggies and add last 1/3 of the dressing. Gently hand mix to combine.


Just before serving, add pecans and shaved parmesan.