Autumn Harvest Salad

Prep time: 30 minutes

Cook time: 45 min

Makes: 6 servings (1 cup each)

  • 1 butternut squash

  • 1 Tbsp olive oil

  • Salt and pepper

  • 1 cup cooked quinoa

  • 2 apples

  • 1 cup kale

  • 1/4 cup feta, crumbled

  • 2 Tbsp olive oil

  • 1 1/2 Tbsp lemon juice

  • 1 Tbsp honey

  • 1/4 tsp salt

  • Pinch of garlic powder

  • Pepper, to taste

How To:
  1. Peel the butternut squash using a vegetable peeler. Scoop out and remove the seeds, then dice into 1/2-inch cubes.

  2. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 45 minutes, or until soft and golden. 

  3. Core the apples and cut them into 1/2-inch cubes. Remove the kale from the stems and roughly chop. 

  4. For the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, garlic powder, and pepper.

  5. Add the kale, apples, squash, quinoa, and crumbled feta to a large bowl. Pour the dressing over top and toss until combined.

Make it Fun!

Kids will love the bright colours of this delicious autumnal salad.

For Leftovers... 

Save the seeds from the butternut squash and roast them (at 300°F for about 20 min) for a yummy snack!

Source: “Autumn Harvest Salad” (Adapted) 



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