Fall Harvest Kale Salad
with Brussels Sprouts, Delicata Squash & Dijon Dressing
- Tree Nuts
- Milk
Cooler weather always makes us think about…salad! Seriously, this robust salad will give you all the cozy fall feels. We toss tender kale with roasted Brussels sprouts and delicata squash, chewy dried cranberries, and a creamy, tangy honey Dijon dressing. It’s all topped with Parmesan cheese and walnuts for a hearty-yet-light-feeling dinner you’re going to want to make all year round.
Ingredients
½ ounce
Walnuts
(Contains: Tree Nuts)
4 ounce
Kale
8 ounce
Brussels Sprouts
1 unit
Delicata Squash
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 ounce
Dried Cranberries
2 tablespoon
Maple Syrup
4 teaspoon
Dijon Mustard
Not included in your delivery
10 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into ½-inch-thick half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Halve lemon.
• Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. • Meanwhile, add kale and a drizzle of olive oil to a large bowl; using your hands, massage until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly.
• In a small microwave-safe bowl, combine cranberries, 1 TBSP water (2 TBSP for 4 servings), and juice from lemon. Cover with plastic wrap; microwave until softened, 1 minute. Transfer cranberries to a plate, reserving lemon juice mixture in bowl. • To bowl with lemon juice mixture, add mustard, maple syrup, 3 TBSP olive oil (6 TBSP for 4), and ¼ tsp sugar (½ tsp for 4). Whisk to combine. Season with salt and pepper to taste.
• To bowl with kale, add roasted veggies, drained cranberries, half the Dijon dressing, and half the Parmesan. Gently toss to combine. Season with salt and pepper. • Divide salad between plates or shallow bowls. Drizzle with remaining Dijon dressing; garnish with walnuts and remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The honey Dijon dressing was a standout hit, delivering a sweet-and-tangy balance that tied the salad together beautifully 🍂. Opinions on the delicata squash were mixed — some loved its sweetness, while others found it bland or overpowering alongside the other ingredients.
- Ease of prep: Most found this straightforward and easy to put together, though cutting the delicata squash was noted as tricky by several reviewers.
- Suggestions: Roast the Brussels sprouts about 5 minutes less than the squash so both finish at the right texture. A few reviewers swapped kale for baby kale or a spinach mix for a more tender bite, and one suggested slicing the squash into smaller pieces before roasting so it works better as a salad topper. Some also recommended reducing the maple syrup or skipping the added sugar if you prefer a less sweet dressing.
- Leftovers: This salad is best enjoyed fresh — a few reviewers noted it didn't hold up well the next day once dressed.
- Portions: Several reviewers found the salad quite filling and noted it easily fed more than the stated servings.
