Harvest Salad with Kale and Maple-Glazed Delicata Squash Salad
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 Lemon Maple Dressing. A little sweet, a little savory, a little tangy, A LOT delicious!
Servings: 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)
- 3/4 cup dried cranberries
- 3/4 cup sliced almonds
- 2 tablespoons extra virgin olive oil, divided
- 2-3 tablespoons Maple syrup, to taste
- 2 tablespoons Lemon juice approx 1-2 tablespoons
Lemon Maple Dressing
- 1/4 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
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Clean squash thoroughly (leave skin on Delicata squash, it's ok to eat)
- Cut off the ends. Remove seeds. Slice into approx 1/4 inch slices. Option: leave as circles or cut into half moons.
- 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.
- Place on baking sheet and bake for 30-40 minutes, until softened and caramelized. Edges will get browned and crisp.
- Set Aside and let cool.
Lemon Maple Dressing
- Whisk all ingredients together to combine. Taste and adjust to tastes as needed.
Massage Kale
- Removed stems from kale and slice into ribbons or tear into pieces and place in a large bowl.
- 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
- To the bowl with kale, add roasted squash, cranberries and almonds and toss with desired amount of dressing.
- 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!
- Serve and enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This is absolutely delicious!!! I just love it! I added hemp seeds and pumpkin seeds because I didn’t have any almonds. yum!
Such great substitutions! Happy you loved it! Thank you!