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Warm Harvest Kale, Butternut and Beet Salad with Cider Thyme Dressing
This hearty Kale, Butternut and Beet Salad is full of roasted flavor with a tangy cider dressing. A perfect cozy fall dish packed with texture and earthy sweetness.
There’s something deeply satisfying about a salad that eats like a meal. This Kale, Butternut & Beet Salad brings together sweet roasted vegetables, hearty greens, and caramelized onions for a cozy bowl that’s just as good warm as it is room temp. It’s the kind of dish you bring to a gathering and end up sharing the recipe.
Why You’ll Love This Harvest Kale, Butternut and Beet Salad
- It’s hearty enough to stand alone
- Naturally sweet, earthy, and tangy
- Flexible, swap veggies or vinegar
- Delicious warm or chilled the next day
This hearty fall Kale, Butternut and Beet Salad balances earthy roots and leafy greens beautifully.
Print
Harvest Kale, Butternut and Beet Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Vegan Recipes
- Method: Easy
- Diet: Vegan
Description
Sweet squash, earthy beets, and caramelized onions give depth to this fall salad
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 3 large beets, peeled and cut into 1-inch cubes
- 2 Tbsp olive oil, plus more as needed
- Salt and freshly ground black pepper, to taste
- 1 very large onion, sliced into thick pieces
- 5 cloves garlic, sliced into slivers (or 1 heaping Tbsp minced garlic)
- 2 bunches of kale, stems removed, torn into bite-sized pieces
- 1–2 tsp brown sugar (for roasting beets)
- 2 Tbsp apple cider vinegar
- 1 tsp dried thyme (or fresh if you’ve got it)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the 1-inch butternut cubes on a foil-lined baking tray.
- Drizzle with about 1 Tbsp olive oil, season with salt and pepper, and roast for 20–30 minutes. I like mine tender but not mushy.
- On a second tray, scatter the beet cubes.
- Drizzle with olive oil, sprinkle with brown sugar, salt, and pepper. Roast alongside the butternut for the same time, keeping that slight crunch.
- While the veggies roast, heat 1–2 Tbsp olive oil in a large skillet over medium heat.
- Add the sliced onion and garlic. Cook slowly, stirring occasionally, until golden and caramelized, about 15 minutes. Let cool.
- In the same skillet, add a drizzle more oil if needed.
- Toss in the torn kale and cook for about 3 minutes, just until wilted and tender. Remove from heat and let it cool.
- In a large serving dish, arrange the roasted butternut, beets, caramelized onions, and kale. Gently toss to combine.
- Stir together apple cider vinegar, a pinch more pepper, and thyme.
- Drizzle over the salad and toss lightly.
- Taste and tweak seasoning; add more vinegar, oil, or salt if you like.
Note: Swap yams for butternut or use your favorite vinegar; balsamic or red wine work nicely.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
A colorful, hearty salad perfect for fall tables, Harvest Kale, Butternut and Beet Salad combines roasted vegetables with kale
Harvest Kale, Butternut and Beet Salad is a satisfying combination of roasted vegetables and hearty greens. Its sweet, earthy flavors and warm, cozy texture make it ideal for autumn meals and gatherings. Each bite offers comfort, color, and depth, inspiring anyone to try this wholesome and versatile salad immediately.
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