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
- Chop kale into small pieces and cut the ribs out of the leaves
- 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.
- Apply the dressing 30 minutes before you plan to eat. For extra credit, you can even massage the dressing into the leaves.
- 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
- Total Time: 30 minutes
- Yield: 4 servings 1x
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.
Ingredients
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
Instructions
- 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.
- 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.
- While the squash is baking, begin the next steps.
- 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.
- 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.
- I think it’s better to go heavy on the dressing!
- Store leftover dressing in the refrigerator though you’ll probably want to add more dressing once you add the other ingredients to the salad.
- 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.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Baked
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