Festive Kale And Delicata Squash Salad Recipes
FESTIVE KALE AND DELICATA SQUASH SALAD
This salad is a great addition to any festive table. The maple-mustard dressing is the star. You can use other kinds of winter squash, dried fruit, and nuts to fit your taste.
Provided by Rita
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir 2 tablespoons olive oil and cinnamon together in a cup. Place squash on a baking sheet and brush with the cinnamon oil on both sides of each slice.
- Roast in the preheated oven until squash is soft and starting to brown at the edges, 30 to 40 minutes.
- Meanwhile, combine 1/2 cup olive oil, maple syrup, vinegar, and mustard in a jar, close, and shake well. Set dressing aside.
- Combine kale, red cabbage, cranberries, and walnuts in a large bowl. Season with salt and pepper to taste. Pour dressing on top and mix well or massage with your hands. Mix in apple slices.
- Arrange the roasted squash slices around the salad and serve.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 21.9 g, Fat 18.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 88 mg, Sugar 9.8 g
ROASTED DELICATA SQUASH, POMEGRANATE AND ARUGULA SALAD
This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.
- To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.
- Once the squash has cooled for a few minutes, combine the arugula, pomegranate, pepitas, crumbled feta and squash in a large serving bowl. When you're ready to serve, drizzle in the dressing and gently toss to combine. Serve promptly.
Nutrition Facts : ServingSize 1 medium side salad, Calories 223 calories, Sugar 12 g, Sodium 247.6 mg, Fat 13.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 26 g, Fiber 3.9 g, Protein 5.5 g, Cholesterol 12.6 mg
FESTIVE KALE AND DELICATA SQUASH SALAD
This salad is a great addition to any festive table. The maple-mustard dressing is the star. You can use other kinds of winter squash, dried fruit, and nuts to fit your taste.
Provided by Rita
Categories Vegetable Salads
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir 2 tablespoons olive oil and cinnamon together in a cup. Place squash on a baking sheet and brush with the cinnamon oil on both sides of each slice.
- Roast in the preheated oven until squash is soft and starting to brown at the edges, 30 to 40 minutes.
- Meanwhile, combine 1/2 cup olive oil, maple syrup, vinegar, and mustard in a jar, close, and shake well. Set dressing aside.
- Combine kale, red cabbage, cranberries, and walnuts in a large bowl. Season with salt and pepper to taste. Pour dressing on top and mix well or massage with your hands. Mix in apple slices.
- Arrange the roasted squash slices around the salad and serve.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 21.9 g, Fat 18.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 88 mg, Sugar 9.8 g
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- To make the vinaigrette: In a small bowl, whisk the olive oil, vinegar, Dijon, garlic, a generous pinch of salt, and a few grinds of black pepper until combined and emulsified.
- To make the salad: Place the squash and red onion on a rimmed sheet pan. Drizzle with the olive oil, season with salt and black pepper, and toss to coat.Spread the vegetables into an even layer. Roast, carefully flipping halfway through, until tender and lightly caramelized, 20 to 25 minutes.
- Place the kale in a large bowl. Using your hands, massage the leaves for about1 minute or so until they feel less stiff. Whisk the vinaigrette once or twice more to ensure it’s emulsified, then drizzle about half of it over the kale and toss to coat.
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- Coconut Delicata Squash Soup. This is a savory-sweet soup that’s so creamy and thick, you’ll want to lick the bowl clean. It does take a bit of time because you’ll roast the squash first.
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