Fall Harvest Kale Salad
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Fall Harvest Kale Salad

Fall Harvest Kale Salad

with Brussels Sprouts, Delicata Squash & Dijon Dressing

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.

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

8 ounce

Brussels Sprouts

1 unit

Delicata Squash

4 ounce


1 unit


1 ounce

Dried Cranberries

4 teaspoon

Dijon Mustard

2 tablespoon

Maple Syrup

3 tablespoon

Parmesan Cheese

(Contains Milk)

½ ounce


(Contains Tree Nuts)

Not included in your delivery

11 teaspoon

Olive Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories630 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate83 g
Sugar43 g
Dietary Fiber13 g
Protein14 g
Cholesterol10 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Small Bowl
Plastic Wrap



• 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.

Roast Veggies & Massage Kale

• 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.

Soak Cranberries & Mix Sauce

• 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.

Finish & Serve

• 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.