Fall Harvest Salad

This is the Fall season in a salad! It’s one of my go to salads in the fall and winter.

Fall Harvest Salad
Real whole ingredients- Acorn Squash, cranberries, millet, and kale

What’s great about this salad is that you can use any squash, and during the fall and winter I will cook a squash as part of my batch cooking on Sunday’s so I can easily incorporate it into dishes through out the week. Winter squash is a great source of carbohydrates, fiber, vitamins and minerals.

Fall Harvest Salad



  • 4 cups green kale, cut into bite size pieces
  • 1/2 cup cranberries, halved
  • 1/2 cup acorn squash, cooked and cut into pieces
  • 1/4 cup millet (you can substitute with quinoa)


  • 1/2 lemon, juiced
  • 1 tbsp tahini (I use a raw organic option, like Artisana Organics)
  • salt, pinch
  • cayenne pepper, pinch
  • water (add in 1/2 tsp at a time until preferred consistency)


  1. To make the dressing: add all dressing ingredients into a little bowl and whisk together until one smooth consistency. Add water as needed if consistency is too thick.
  2. Place kale in a bowl, using 1/2 of the dressing massage the kale until tender.
  3. Top with the rest of the ingredients, remaining salad dressing and mix well.

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