Delicata Squash Kale Salad with Maple-Walnut Vinaigrette

This Delicata Squash Kale Salad tastes just like fall! It’s loaded with healthy ingredients and the maple-walnut vinaigrette dressing is just what is needed to top it off and bring out all of the amazing flavors.

DELICATA SQUASH KALE SALAD WITH MAPLE-WALNUT VINAIGRETTE

Is there a better season than fall? I’m convinced that fall is the only season I need in my life. Sweaters, squash, and perfect weather. Spring is pretty great too, but I would gladly trade summer or winter for a few more months of fall.

Before I share the ingredients with you, I have to be honest here. I am not a big kale lover. We used to avoid it but I’ve learned a few tricks to make it more enjoyable. YES, kale can actually taste good and you don’t have to chew the same bite for hours.

4 TIPS TO TAKE YOUR KALE SALAD FROM DULL TO DELICIOUS

1. Chop kale into small pieces and cut the ribs out of the leaves
2. Use a nut-based dressing (like the one in this recipe). In my opinion, thicker vinaigrettes stick better while lighter vinaigrettes slide right off the leaves.
3. Apply the dressing 30 minutes before you plan to eat. For extra credit, you can even massage the dressing into the leaves.
4. If you try all of the above and still don’t like kale, cook it down a bit before adding the toppings.

MORE DELICIOUS FALL SIDE DISHES

• Healthy Broccoli Salad with Bacon
• Roasted Sweet Potato Cubes
• Roasted Garlic Asparagus with Balsamic Drizzle
• Fall Quinoa Cauliflower Salad with Raisins
• Cinnamon Roasted Butternut Squash

Delicata Squash & Kale Salad With Maple-Walnut Vinaigrette

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• Author: Whitney Carlson
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Delicata Squash Kale Salad tastes just like fall! It’s loaded with healthy ingredients and the maple-walnut vinaigrette dressing is just what is needed to top it off and bring out all of the amazing flavors.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

• 1 bunch kale, washed, ribs removed, & leaves chopped
• 1 delicata squash, seeds removed
• 1/2 cup fresh cranberries or 1/4 cup of dried cranberries
• 4 oz goat cheese, crumbled
• 2 TBSP Extra Virgin Olive Oil (EVOO)
• Salt and pepper, to taste

Dressing Ingredients:

• 1/2 cup walnut pieces
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1 whole garlic clove
• 2 TBSP EVOO
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 400 degrees Fahrenheit. Cut the ends off the squash (so you have a flat surface and can stand it up). Slice the squash down the center lengthwise. Remove the seeds/pulp. Cut the squash into half-inch thick half-moons.
2. Toss the squash pieces and 1/2 cup fresh cranberries in 2 TBSP olive oil. Place in a single layer on a large baking sheet. Sprinkle salt and pepper over the squash. Put in the oven for 20-30 minutes or until the squash is tender and golden.
   1. While the squash is baking, begin the next steps.
3. Wash the kale. Cut the ribs out of the leaves. Chop the leaves into small pieces and place them in a large salad bowl. Set aside.
4. Blend walnuts, maple syrup, apple cider vinegar, and garlic clove in a blender or food processor for 30 seconds to one minute. Stir olive oil, salt, and pepper with a fork until combined. Pour the desired amount of dressing into the bowl of kale and toss it together.
   1. I think it’s better to go heavy on the dressing!
   2. Store leftover dressing in the refrigerator though you’ll probably want to add more dressing once you add the other ingredients to the salad.
5. At this point, the squash should be finished baking. Remove from the oven and add the squash and cranberries to the kale salad. Crumble goat cheese into the salad bowl. Add 1/4 cup dried cranberries if you didn’t use fresh cranberries. Gently toss ingredients together. Stir in more dressing if desired.
6. Serve and enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salads
• Method: Baked