October 15, 2024

Autumn Kale Salad with Pumpkin Bread Croutons

This post was originally published here November 27, 2017. I’ve since adjusted the recipe slightly and updated the photographs and text to reflect those changes.

Today I’m re-creating peak Fall foliage in my salad bowl! This Autumn Kale Salad with Pumpkin Bread Croutons has all the vibrant colors of Fall in New England: reds, oranges, yellows, greens and yes, even browns. This is my new favorite way to celebrate the season!

This salad is filled with roasted butternut squash, parsnips and brussels sprouts. Plus lacinato kale, apples, fresh cranberries, peptias, cheddar cheese, pumpkin bread croutons and a maple syrup dressing. It has phenomenal texture and flavor. I’ve been eating this salad as a main meal. It’s definitely filling enough for that. But it’s a great side dish, too!

To make this salad, start by roasting the butternut squash, parsnips and brussels sprouts with olive oil, salt and black pepper. When they come out of the oven, you’ll want to immediately add them to a big bowl with the lacinato kale while they are still hot. The heat will help soften the kale and make it more palatable. I also drizzle in a couple tablespoons of the dressing at this point, so the flavors can get absorbed throughout.

For the pumpkin bread croutons, I usually use a couple slices of day old pumpkin bread that I’ve made from a box mix. But you can certainly make your own pumpkin bread if you’re feeling motivated. Or buy a loaf from a bakery or the grocery store. It’s all good! Since pumpkin bread is generally very moist, I don’t add any extra oil to the cubes before baking them. The goal is for them to dry out and get a bit crisp in the oven.

This Autumn Kale Salad with Pumpkin Bread Croutons is finished with sliced apples, fresh cranberries, peptias and some sharp cheddar cheese. I just love the fresh cranberries in here for a little pop of tartness (and a big pop of color!).

Cheers,

Liz

Get the Recipe:

Autumn Kale Salad with Pumpkin Bread Croutons

At a Glance:

Yield: Serves 2-4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Print

Ingredients

For the Salad:

• 2 cups peeled and cubed butternut squash
• 2 cups peeled and sliced parsnips
• 2 cups trimmed and quartered brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups cubed pumpkin bread
• 1 bunch lacinato kale, stems removed and leaves thinly sliced
• 2 medium apples, cored and sliced
• 1/4 cup fresh cranberries, roughly chopped
• 1/4 cup pepitas
• 2 ounces sharp cheddar cheese, crumbled

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Pre-heat your oven to 400 degrees.
2. Add the butternut squash, parsnips and brussels sprouts to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper, tossing to coat. Transfer the baking sheet to your pre-heated oven and roast for 30 minutes, giving the vegetables a stir once halfway through the roasting time.
3. Meanwhile, spread the pumpkin bread out onto a second large rimmed baking sheet lined with parchment paper. Bake in your pre-heated oven for 10 minutes, or until the cubes are dry to the touch. Set aside.
4. In a small bowl, whisk together all the ingredients for the dressing, Set aside.
5. Add the kale to a large bowl. When the vegetables are done roasting, immediately add them to the bowl with the kale and toss gently to combine. The residual heat from the vegetables will help to soften the kale. Drizzle in about 3 tablespoons of the dressing and toss gently to combine. Set aside for 5-10 minutes. 
6. Divide the salad between serving bowls or plates. Top with fresh apple slices, cranberries, pepitas, cheddar cheese and pumpkin bread. Drizzle with additional dressing, as desired. Enjoy immediately.