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Autumn Kale Salad with Delicata Squash, Apples & Maple Vinaigrette | Living Healthy in Seattle

Autumn Kale Salad with Delicata Squash, Apples & Maple Vinaigrette

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. In a medium-large bowl, whisk the dressing ingredients until combined. Taste and adjust ingredient amounts to your liking. Set aside.
  2. 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.
  3. 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.
  4. Toss the kale with the dressing, massaging with your hands.
  5. Fold in the roasted squash, apple slices, and walnuts. Season liberally with salt and pepper.