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Autumn Chop Salad in bowl


  • 4 cups finely chopped green cabbage (about 1 medium head cabbage)
  • 4 cups finely chopped kale leaves, stems removed (46 large kale leaves)
  • 16 oz roasted butternut squash, cooled to room temp
  • 1/2 cup golden raisins
  • 1/2 cup pumpkin seeds
  • 1 large apple, chopped
  • 1/2 cup feta cheese
  • handful of fresh parsley, optional (about 1/4-1/2 cup)

Honey Cider Vinaigrette

1/3 cup Apple Cider (not apple juice)
1/3 cup honey
3 tablespoons apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup extra virgin olive oil (or a vegetable oil, like canola)


  1.  To prepare dressing, place apple cider, honey, vinegar, salt and pepper in a blender and blend until honey is incorporated into mixture (you may need to scrape the bottom of the blender.) 

    With lid on and blender speed running on low, slowly drizzle in the oil in a small steady stream until fully incorporated.   If desired, add additional salt and pepper to taste. 

  2. To prepare Salad: Combine chopped cabbage and kale in a large salad bowl. Note: To prepare kale, use a knife to cut the greens off from the stem and discard stems.  Bunch leaves tightly together with one hand and finely chop.

  3. Add squash, raisins, pepitas, apple, feta and parsley.  Mix well.  
  4. Drizzle with dressing and toss to combine.  Season with additional salt and pepper if desired.