Apple Kale Salad with Pumpkin Vinaigrette

Apple Kale Salad with Pumpkin Vinaigrette


Kale 2 Cups
Romaine Lettuce 2 Cups
Brussels Sprouts 6-8
Fuji Apples 2
Vegetarian Bacon 6-8 Strips
Arugula 1-2 Cups


Roasted Pumpkin or Squash 1 Cup
Maple Syrup 2 Tblsp
Red Wine Vinegar 1/2 Cup
Olive Oil 1/2 Cup
Roasted Garlic 1 Bulb
Salt & Pepper to taste


You can make this dressing beforehand and store it in the fridge. It is a great vinaigrette with an earthy fall flavor. This is about as far as I go with the fall season flavors. Let it be known that I really hate fall/winter flavors. I want to set fire to those vile cinnamon scented pinecones in the front of grocery stores. Although burning them would probably make them smell worse!

To Make Dressing:

  1. Roast pumpkin/squash in a 400 degree oven for about 45 mins until soft, 20 mins if using the cubed pumpkin. I left the skin on mine and just cut it in half and put it uncovered on a foil lined baking sheet, but you could peel & cube it and cook it the same way.
  2. Wrap the Garlic bulb in foil and add to the oven for about the last 20 mins of the Pumpkins cooking time.
  3. When cooled, scoop out flesh and put in a blender or food processor.
  4. Slowly add the Vinegar and Maple Syrup, about 3-4 of the Roasted Garlic Cloves & Smoked Papkrika
  5. While the food processor is running slowly add the Oil until all combined.


The Salad is easy to assemble it only requires a little work.


  1. Cook “bacon” and tear into small pieces when cool.
  2. Remove Stems from Kale and tear into small pieces.
  3. Shave Brussels Sprouts.
  4. Tear Romaine Lettuce.
  5. Matchstick Apples.
  6. Toss all ingredients together and serve with dressing on the side.



20 min


10 min



Skill Level