Gluten-Free and vegan, this simple massaged Kale Salad with Maple Roasted Delicata Squash, Cranberries, slice Almonds and the YUMMIEST tangy Citrus Dressing is a fall favorite! Easy to prepare, festive and the most delicious mix of flavors and textures! Bonus: Learn how EASY it is to cut and roast Delicata Squash.
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 Citrus Dressing. A little sweet, a little savory, a little tangy, A LOT delicious!
Course: Salads, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 4-6 servings
Author: Healthy Gluten-free Family
1bunch curly Kale
1- 2Delicata squashdepending on size and how much you want in the salad (I always go with 2)
Olive oilapprox 2 tablespoons, divided
Maple syrup to tasteapprox 2-3 tablespoons
Lemon juiceapprox 1-2 tablespoons
1/4cupExtra Virgin Olive Oil
Juice from 1 lemonapproximately 2 tablespoons
Salt and pepper to taste
Maple Glazed Squash
Preheat oven to 400° F and line a baking sheet with parchment paper.
Clean squash thoroughly (leave skin on delicata, 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.
Whisk all ingredients together to combine. Taste and adjust to tastes as needed.
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.
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!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...