Fall Harvest Salad With Tuscan Kale and Butternut Squash

Name: u003cstrongu003eFall Harvest Saladu003c/strongu003e
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 bunch Tuscan kale, chopped; 2 cups butternut squash, cubed; 6-8 fresh figs; 1/3 cup dried cranberries; 1/4 cup toasted pumpkin seeds; salt and freshly cracked pepper, to taste; extra virgin olive oil; 1 tbsp. maple syrup

Serve this colorful seasonal side alongside pasta or make it a light lunch on its own.

By Jamie Spinato

6:45 PM EDT on October 11, 2026

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Fall harvest salad is everything the Italian markets taught the author, all in one bowl. Photo credit: Jamie Spinato

I like to serve this fall harvest salad alongside pumpkin ravioli with brown butter sage sauce. Roasted butternut squash, fresh figs and dried cranberries add sweetness to the Tuscan kale, while toasted pumpkin seeds give it a little crunch. A simple maple dressing brings it all together.

Fall Harvest Salad

Recipe by Jamie Spinato

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

This is my go-to fall salad that feels indulgent.

Ingredients

1 bunch 1 Tuscan kale, chopped
2 cups 2 butternut squash, cubed
6-8 6-8 fresh figs
1/3 cup 1/3 dried cranberries
1/4 cup 1/4 toasted pumpkin seeds
salt and freshly cracked pepper, to taste
extra virgin olive oil
1 tbsp. 1 maple syrup

Directions

Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.
Roast for 20 minutes, flipping the butternut squash halfway.
Place kale in a bowl and massage with olive oil until softened and dark in color. Add a pinch of salt.
Spread the kale onto a plate and top with the roasted butternut squash, figs, dried cranberries, and pumpkin seeds.
Whisk together 3 tbsp. olive oil, 1 tbsp. maple syrup, salt and pepper. Drizzle over the salad.