Explore the World of Kitchen Herbalism: Autumn Kale Salad
This Autumn Kale Salad featuring Roasted Delicata Squash is a delicious celebration of seasonal flavors.
Delicata squash, one of the ingredients in this recipe
In this video, we’ll show you how to make a simple yet nourishing salad that’s perfect for the cooler months. This salad is not only delicious but also loaded with vitamins, antioxidants, and fiber from the kale, roasted squash, and pumpkin seeds. Plus, it’s a great way to support local farmers by using fresh, seasonal ingredients!
All ingredients sourced from Humble Vine Farm.
Video by Rosemary Lovesmith (Forest and Ether)
Ingredients
Ingredients:
1 large bunch of fresh kale
1 large delicata squash (or butternut)
1 medium apple
Crumbly goat cheese
1/3 cup olive oil
1/4 cup lemon juice (juice of two lemons)
1 tablespoon maple syrup
1 tablespoon dijon mustard
Salt and pepper to taste
Extra olive oil for roasting
Instructions
Preheat oven to 375°F. Slice delicata squash into thin rounds, leaving the skin and seeds in tact. Toss it with some olive oil and salt and roast for about 20 minutes, or until slightly golden.
While the squash is roasting, remove the stems from the kale and tear it into smaller pieces. Sprinkle the kale with a generous pinch of salt and massage for about 2-5 minutes until softened.
Next, prepare the dijon vinaigrette by whisking together the olive oil, lemon juice, maple syrup, and dijon mustard as well as salt and pepper to taste.
Lastly, chop the apple into bite sized cubes or slices and crumble the goat cheese.
To assemble the salad, add the massaged kale to a large bowl and top with roasted squash, apple slices, and goat cheese. Drizzle with the dijon vinaigrette and toss to combine.