Autumn Squash, Kale and Apple Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: dinner, main, salad, healthy
- Cuisine: glutenfree, vegan, vegetarian
Description
Autumn Squash, Kale and Apple Salad. You’ve gotta try this Thanksgiving or Holiday salad! Kale, roasted squash, apple and candied walnuts in a maple-cinnamon dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: dinner, main, salad, healthy
- Cuisine: glutenfree, vegan, vegetarian
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: dinner, main, salad, healthy
- Cuisine: glutenfree, vegan, vegetarian
Scale
Ingredients
- 1 medium delicata squash, very thinly sliced into 1/2 moons and seeds removed
- 2 cups butternut squash cubes
- 1 tablespoon olive oil
- salt/pepper
- 1/2 cup walnut halves
- 2 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 large bunches Tuscan kale, ribs removed and very thinly sliced into ribbons
- 2 sweet, crisp apples (like Honeycrisp, Pink Lady, Gala), very thinly sliced
Cinnamon-Maple Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1 medium garlic clove, minced
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees F. Toss squashes with 1 tablespoon oil oil and pinch salt and pepper. Place on a single layer on a baking sheet and roast until tender, about 25 minutes, flipping once during cooking.
- Heat the walnuts in a nonstick skillet over low heat, stirring often until just toasted. Stir in the maple syrup, cinnamon and nutmeg. Let the maple syrup bubble up around the walnuts, then transfer to a piece of parchment paper to let cool completely.
- While the squash is cooking, cut the kale. Remove the tough center rib and stack the leaves. Tightly roll and slice from the end, creating thin strips. Place in a large bowl and set aside.
- Right before serving, massage 1-2 tablespoons of the dressing into the kale. Add the squash and candied walnuts. Right before serving, slice the apples and add them along with dressing. Serve immediately.
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