Autumn Kale Salad with Delicata Squash, Apples & Maple Vinaigrette
Ingredients
Dressing
- 2 teaspoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/4 to 1/2 teaspoon pure maple syrup
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 2 cups 1/2"-inch slices delicata squash (quarter rings, seeds removed, skin intact)
- 1 teaspoon extra virgin olive oil
- 3 cups torn Dino Kale (rinsed, gently squeezed dry with paper towel or clean dish towel)
- 1/2 cup thinly sliced apple (I used Honeycrisp)
- 2 tablespoons chopped toasted walnuts
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- In a medium-large bowl, whisk the dressing ingredients until combined. Taste and adjust ingredient amounts to your liking. Set aside.
- Heat the oven to 425. Line a rimmed large metal baking sheet with parchment paper. Toss the delicata squash in one teaspoon of oil, then spread out in a single layer. Roast for 10 minutes, flip, then roast for another 10 minutes or until tender.
- While the squash is cooking, tear the rinsed kale into bite-sized pieces, gently squeezing dry with a paper towel or clean dish towel—this will help make the kale more tender.
- Toss the kale with the dressing, massaging with your hands.
- Fold in the roasted squash, apple slices, and walnuts. Season liberally with salt and pepper.