Harvest Salad with Maple Glazed Delicata Squash

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.

Scroll down to see the recipe.

Harvest Salad with Maple Glazed Delicata Squash

Recipe

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Harvest Salad with Kale and Maple-Glazed Delicata Squash Salad
 
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:
Recipe type: Salads, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
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 1-2 tbsp)
  • Lemon juice (approx 1 tbsp)
DRESSING
  • 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
Instructions
Maple Glazed Squash
  1. Clean squash thoroughly (leave skin on delicata, it's ok to eat)
  2. Cut in half lengthwise. Remove seeds. Slice into approx ¼ inch slices.
  3. Toss with olive oil and maple syrup (just enough to coat)
  4. Roast squash at 400° for approx 30-40 minutes, until softened and caramelized.
  5. Set Aside and let cool.
Dressing
  1. Whisk all ingredients together to combine. Taste and adjust to tastes as needed.
Salad
  1. Slice kale in ribbons, removing stems.
  2. Add a touch of olive oil and lemon juice
  3. Gently massage kale until softened (this will make it more tender and a bit sweeter)
  4. Combine roasted squash and kale with cranberries, almonds and desired amount of dressing.

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