Autumn Kale Salad

This sweet and seasonal salad is a crowd pleaser.


  • 4 cups diced butternut squash
  • 1 teaspoon ground sea salt
  • ½ teaspoon organic ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 12-ounce bags chopped kale, stems removed
  • 1 cup crushed apple chips
  • 1 cup chopped hazelnuts, toasted
  • 4 ounces feta cheese crumbles
  • ½ cup sliced red onion

Maple Cider Vinaigrette

  • ½ cup organic apple cider vinegar
  • ¼ cup 100% pure maple syrup
  • 1 teaspoon dijon mustard
  • Ground sea salt, to taste
  • Ground black pepper, to taste
  • ½ cup olive oil

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


  1. Preheat oven to 425°.
  2. In a medium bowl, combine butternut squash, salt, cinnamon and nutmeg. Place on a baking sheet and bake for 15-20 minutes. Transfer to a bowl and refrigerate.
  3. For the maple cider vinaigrette: In a medium bowl, whisk together apple cider vinegar, maple syrup, mustard, salt and pepper. Slowly whisk in oil until emulsified.
  4. In a large bowl, toss together all ingredients.
  5. Serve in a large bowl garnished with extra toppings.

Recipe courtesy of the ALDI test kitchen. Visit for more kid-friendly recipes!

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