SQUASH RIBBON SALAD WITH APPLES AND WALNUTS
This is a really interesting salad to eat for lunch, with lots of texture and flavor going on. The combination of kale, apples, and squash already makes it feel pretty autumnal. Add some walnuts for crunch and a splash of apple cider vinegar and you’ve got a really delicious fall or winter salad. SERVES 2
PREP TIME: 15 minutes
COOK TIME: None
1 tablespoon (15 ml) minced shallot
1 to 2 tablespoons (30 ml) honey
¼ cup apple cider vinegar
½ cup extra-virgin olive oil
1½ to 2 cups (480 ml) kale, stemmed
1 apple, cored and sliced
1 yellow squash, spiralized or cut into thin ribbons with a vegetable peeler
½ cup walnuts
Salt
Freshly ground black pepper
- In a small bowl, mix to combine the shallot with the honey, apple cider vinegar, and olive oil. In a large serving bowl, pour the dressing over the kale and mix in well with your hands or a wooden spoon (3 to 5 minutes of mixing will make the kale leaves much softer and easier to eat).
- Add the apple, squash noodles, and walnuts, and give it a good toss. Season with salt and pepper, and serve.
VARIATION 1 SQUASH RIBBON SALAD WITH POMEGRANATE: Add ¼ to ½ cup pomegranate seeds to the salad for some extra color and juiciness.
VARIATION 2 MUSHROOM-KALE SALAD: Instead of apples, squash, and walnuts, top this salad with a few tablespoons of marinated mushrooms (like the Button Mushroom Ceviche here).
PREP TIP: Massaging the raw kale with the dressing takes a few minutes but is well worth the effort as the leaves become tender and easier to eat. If you know you’re going to be short on time later in the day, try to fit in this step earlier so you’ll be ready to just assemble the salad and enjoy.
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Squash ribbon salad with apples and walnuts is a crunchy, sweet-sharp tumble of raw squash ribbons, crisp apple, and toasted walnuts in a honey-shallot apple cider vinaigrette. The squash is cut into wide, delicate ribbons that soak up the dressing while staying crisp. It's the kind of salad that makes a simple supper feel thoughtfully composed.
Pro Tips
- Cut the squash into ribbons with a vegetable peeler — long, wide strips that dress beautifully and eat like a real salad rather than shreds.
- Whisk the shallot into the dressing first and let it sit a few minutes; it softens in the vinegar and perfumes the whole dish.
- Toss the apple and walnuts through at the very end so the apple stays crisp and the nuts stay crunchy.
- Kale is also welcome here — the recipe's method of massaging it into the dressing for a few minutes makes it silky and tender.
Frequently Asked Questions
Can I make this salad ahead?
Dress the squash ribbons up to an hour ahead — they tenderize nicely. Add the apple and walnuts just before serving so nothing goes soft.
What apples work best?
A crisp, tart variety like Granny Smith or Honeycrisp. They hold their texture against the dressing and balance the honey.
Can I cook the squash ribbons instead?
This salad is designed to be raw and crunchy. If you'd rather have them soft, a quick 2-minute sauté makes a lovely warm side with the same dressing.
Is this recipe Paleo?
Yes — squash, apple, walnuts, shallot, honey, apple cider vinegar, and olive oil. Nothing processed, and it looks stunning on a holiday table.
Recipe Card
Ingredients
Method
- In a small bowl, mix to combine the shallot with the honey, apple cider vinegar, and olive oil.
- In a large serving bowl, pour the dressing over the kale and mix in well with your hands or a wooden spoon (3 to 5 minutes of mixing will make the kale leaves much softer and easier to eat).
- Add the apple, squash noodles, and walnuts, and give it a good toss.
- Season with salt and pepper, and serve.
