Description
This Autumn Kale Salad with Maple Balsamic Vinaigrette is a delightful mix of flavors and textures, featuring vibrant kale, roasted squash, and a sweet and tangy dressing.
Ingredients
Scale
- 1 medium bunch curly kale
- washed and stems removed
- 1 pinch sea salt
- 1 medium delicata squash
- can sub butternut squash
- 1 tbsp olive oil
- sea salt
- to taste
- pepper
- to taste
- 1 cup pecan halves
- 3/4 cup cooked brown lentils
- 1 large apple
- diced
- 1/2 cup raisins
- 1 batch maple balsamic dressing
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into half-moon shapes.
- Toss the squash pieces with olive oil, sea salt, and pepper, then spread them evenly on a baking sheet.
- Roast the squash in the preheated oven for about 25-30 minutes or until golden brown and tender, flipping halfway through.
- While the squash is roasting, massage the curly kale with a pinch of sea salt until wilted.
- In a large salad bowl, combine the kale, roasted squash, pecan halves, cooked brown lentils, diced apple, and raisins.
- Drizzle the maple balsamic dressing over the salad and toss to combine.
- Serve immediately and enjoy your Autumn Kale Salad!
Notes
Feel free to customize the toppings based on seasonal ingredients or your preference. The dressing can also be made in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 17 g
- Sodium: 255 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Autumn Kale Salad, Maple Balsamic Vinaigrette, Salad Recipes, Healthy Fall Salad, Vegan Salad