Harvest Salad with Kale and Maple-Glazed Delicata Squash Salad
 
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Gluten-Free and vegan, this salad has all the Fall vibes! Massaged kale, roasted maple glazed delicata squash, cranberries and almonds all tossed in a Citrus Dressing. A little sweet, a little savory, a little tangy, A LOT delicious!
Author:
Recipe type: Salads, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Ingredients
Salad
  • 1 bunch curly Kale
  • 1- 2 Delicata squash, depending on size and how much you want in the salad (I always go with 2)
  • ¾ cup dried cranberries
  • ¾ cup sliced almonds
  • Olive oil (approx 2 tablespoons, divided)
  • Maple syrup to taste (approx 2-3 tablespoons)
  • Lemon juice (approx 1-2 tablespoons)
Citrus Dressing
  • ¼ cup Extra Virgin Olive Oil
  • Juice from 1 lemon (approximately 2 tablespoons)
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons minced shallots
  • Salt and pepper to taste
Instructions
Maple Glazed Squash
  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. Clean squash thoroughly (leave skin on delicata, it's ok to eat)
  3. Cut off the ends. Remove seeds. Slice into approx ¼ inch slices. Option: leave as circles or cut into half moons.
  4. Either on the baking sheet or in a small bowl, toss sliced squash with olive oil and maple syrup. I use approximately 1 tablespoon olive oil and 2-3 tablespoons maple syrup depending on how much squash there is.
  5. Place on baking sheet and bake for 30-40 minutes, until softened and caramelized. Edges will get browned and crisp.
  6. Set Aside and let cool.
Citrus Dressing
  1. Whisk all ingredients together to combine. Taste and adjust to tastes as needed.
Massage Kale
  1. Removed stems from kale and slice into ribbons or tear into pieces and place in a large bowl.
  2. Add 1 tablespoon olive oil and 1-2 tablespoons lemon juice and toss, then gently massage kale until softened. Kale will turn a bright great color. Massaging kale like this will make it more tender and a bit sweeter/ ie not bitter.
Assemble
  1. To the bowl with kale, add roasted squash, cranberries and almonds and toss with desired amount of dressing.
  2. Pro tip: If serving a crowd, I like to serve this salad on a platter rather than a bowl so you see more of the squash and cranberries -- looks super festive!
  3. Serve and enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/harvest-salad-with-maple-glazed-delicata-squash/