Hearty greens, sweet roasted squash, crisp apples, and toasty pecans—this is the fall salad you’ll actually crave. The dressing is a simple 1:2 mix of The Olive Leaf Black Pepper Olive Oil and Maple Balsamic, so you get warm spice, gentle sweetness, and just the right bite. Serve it as a side with soup or add chicken for a full dinner.

Ingredients (serves 4 as a side)

• 1/2 lb hearty greens (kale, Swiss chard, collards), stems removed, chopped
• 1 bag frozen butternut squash cubes (about 16 oz)
• 1 Tbsp extra virgin olive oil (for roasting)
• 1 fresh apple, cored and chopped
• 1/2 cup chopped pecans, toasted if you like
• Peppered Maple Vinaigrette:
  • 6 tsp The Olive Leaf Black Pepper Olive Oil
  • 12 tsp The Olive Leaf Maple Balsamic
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Roast the squash. Heat oven to 425°F. Spread squash on a sheet pan, drizzle with 1 Tbsp olive oil, and toss. Roast 25 minutes, stirring once, until tender and lightly browned.
2. Prep the greens. While the squash roasts, strip tough stems from the greens. Roll the leaves and slice or tear into bite-size pieces. Add to a large bowl and scatter pecans over the top.
3. Add the apple. Core and chop the apple; add to the bowl.
4. Make the vinaigrette. Whisk Black Pepper Olive Oil and Maple Balsamic until glossy.
5. Assemble. Top the greens with warm squash. Drizzle with the vinaigrette, season with salt and pepper, and toss gently. Taste and adjust—if the greens are a bit bitter, add another splash of balsamic.

Tips & Variations

• Protein boost: Add roasted chicken, salmon, or a can of white beans.
• Cheese it: Crumble in goat cheese or feta for creaminess.
• No frozen squash? Cube fresh butternut; roast 30–35 minutes.
• Crunch swap: Use pumpkin seeds or walnuts instead of pecans.

Pair It

Serve with tomato soup or a simple roast pork loin. For bread dipping, mix Black Pepper Olive Oil and Traditional Balsamic 1:1 with a pinch of Bolognese Herbal Salt.