A seriously good Kale Salad with Delicata Squash, Cranberries and the YUMMIEST Tangy Citrus Dressing
Nourishing & Delicious!
Kale yeah! Reshot this HARVEST SALAD for the website today and it tasted even better than I remembered.
Massaged kale, ROASTED MAPLE-GLAZED DELICATA SQUASH, dried cranberries, sliced almonds, and the yummiest CITRUS Dressing. The dressing is actually my favorite part of the salad — it’s lemon juice, maple syrup, EVOO, shallots and a touch of Dijon. A little sweet, a little savory, a little tangy…. A lot delicious!
This recipe is from a friend and has been one of my Fall favorites for a long time. It’s equally fabulous as part of a dinner or a holiday dinner.
A nourishing and delicious Fall Salad. Massaged kale, roasted maple glazed delicata squash, cranberries and almonds all tossed in Citrus vinaigrette. A little sweet, a little savory, a little tangy, A LOT delicious!
Author: Healthy Gluten-Free Family
Recipe type: Salads, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
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 1-2 tbsp)
Lemon juice (approx 1 tbsp)
¼ cup EVOO
Juice from 1 lemon (approximately 2 tbsp)
2 tbsp maple syrup
1 tsp Dijon mustard
1-2 tsp minced shallots
Salt and pepper to taste
Maple Glazed Squash
Clean squash thoroughly (leave skin on delicata, it's ok to eat)
Cut in half lengthwise. Remove seeds. Slice into approx ¼ inch slices.
Toss with olive oil and maple syrup (just enough to coat)
Roast squash at 400° for approx 30-40 minutes, until softened and caramelized.
Set Aside and let cool.
Whisk all ingredients together to combine. Taste and adjust to tastes as needed.
Slice kale in ribbons, removing stems.
Add a touch of olive oil and lemon juice
Gently massage kale until softened (this will make it more tender and a bit sweeter)
Combine roasted squash and kale with cranberries, almonds and desired amount of dressing.