Squash Kale Autumn Salad
Serves: 4-5 servings
This is a hearty fall salad laced with flavor. Allow the kale to marinate in the dressing for additional flavor. Serve as the main course or as a side. If kale scares you, substitute spinach and skip the marinate time.
  • Dressing
  • 1/4 c. pumpkin puree (canned or roasted)
  • 1/4 c. olive oil
  • 2 tbsp. white balsamic vinegar
  • 1 tbsp. maple syrup
  • pinch of kosher salt
  • Squash
  • 1/2 delicata squash, gutted and thinly sliced
  • 1 tbsp. olive oil
  • generous pinch of salt
  • Salad
  • 10 large dino kale stalks, de-stemmed and chopped
  • handful of croutons, homemade or store bought
  • handful of pepita seeds, roasted or raw
  • handful of dried cranberries
  • sprinkle of feta
  1. Make dressing. Into a small bowl, combine all ingredients. Whisk until thickened or emulsified. Set aside. Can be made in advance and stored in the fridge.
  2. Roast squash. Preheat oven to 425 degrees. Place thinly sliced delicata on a baking sheet. Drizzle with olive oil and sprinkle generously with salt. Bake for 10-15 minutes per side or until golden.
  3. Assemble the salad. Meanwhile, make the salad. To a bowl, add chopped kale. Pour dressing over and toss. Kale should be liberally coated. Allow to marinate for at least 30 minutes or up to an hour. Just before serving, add squash, croutons, pepita seeds, dried cranberries, and feta. Serve.
Recipe by The Faux Martha at https://www.thefauxmartha.com/2014/10/29/squash-kale-autumn-salad/