Kale and Delicata Squash Salad

This salad is festive, nourishing and delicious

Kale yeah! Massaged kale, roasted delicata squash, cranberries and almonds all tossed in a maple-lemon vinaigrette. Festive, nourishing and delicious! Can’t wait to eat it again next week. Will salad be at your Thanksgiving table?

Scroll down to see the recipe.

Kale and Delicata Squash Salad

Recipe

Kale and Delicata Squash Salad
 
Kale yeah! Massaged kale, roasted delicata squash, cranberries and almonds all tossed in a maple-lemon vinaigrette. Festive, nourishing and delicious!
Author:
Recipe type: Salads, Veggies
Cuisine: Gluten-Free
Ingredients
SALAD
  • 1 bunch kale
  • 1 delicata squash
  • ¾ cup dried cranberries
  • ¾ cup sliced almonds
  • Olive oil (approx 2 tbsp, divided)
  • Maple syrup to taste (approx 1 tbsp)
  • Lemon juice (approx 1 tbsp)
DRESSING
  • ¼ cup EVOO
  • Juice from 1 lemon
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1-2 tsp minced garlic or shallots
  • Salt and pepper to taste
Instructions
  1. Clean squash thoroughly (leave skin on delicata, it's ok to eat)
  2. Cut in half lengthwise
  3. Remove seeds
  4. Slice into approx ¼ inch slices
  5. Toss with olive oil and maple syrup (just enough to coat, approx 1 tbsp each)
  6. Roast squash at 400° for approx 30 minutes, until softened and caramelized
  7. Let squash cool
  8. Slice kale in ribbons
  9. Add a touch of olive oil and lemon juice
  10. Gently massage kale until softened (this will make it more tender and a bit sweeter)
  11. Combine roasted squash and kale by tossing with cranberries, almonds and desired amount of dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: