Fall Recipe: Kale Salad with Roasted Delicata Squash & Maple Vinaigrette

Vegetarian Thanksgiving Recipe: Kale Salad with Roasted Delicata Squash & Maple Vinaigrette

Kylee TIR Bio

Hello! Kylee here. I’m stopping in today to share a new favorite recipe. This is my first Thanksgiving as a vegetarian, which means I can’t make any of usual dishes (Brussel sprouts with bacon, sausage stuffing…sigh. I won’t pretend I’m not a little sad about it!). Luckily turkey is actually my least favorite part of the Thanksgiving meal so I’m not too disappointed about that part. Bring on the side dishes!

Vegetarian Thanksgiving Recipe: Kale Salad with Roasted Delicata Squash & Maple Vinaigrette

I’ve been trying fall and Thanksgiving recipes out the last couple of weeks and this salad was a winner. I’m always attempting to make salads interesting and tasty (you know, so I will actually eat them) and this is just so quintessentially fall and absolutely delicious!

Vegetarian Thanksgiving Recipe: Kale Salad with Roasted Delicata Squash & Maple Vinaigrette

Kale Salad with Roasted Delicata Squash and Maple Vinaigrette

Serves 6

DRESSING:

¼ cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

¼ cup maple syrup

¼ teaspoon salt

Pepper to taste

-Mix all ingredients together (I just shake them up in a mason jar).

ROASTED SQUASH:

2 delicata squash, halved lengthwise, de-seeded and cut into ½ inch wedges

1 tablespoon olive oil

Salt and pepper to taste

  1. Toss the squash in olive oil, salt, and pepper and spread out in a single layer onto a baking sheet.
  2. Roast at 425 degrees until brown and tender, about 25-30 minutes, turning once halfway through.
  3. You can toss them into the salad warm or let cool—up to you!

SALAD:

6 cups washed, stemmed, and torn kale (I used both green and red curly kale, but either or both is fine.)

¼ cup pepitas (raw, shelled pumpkin seeds)

¼ cup dried cranberries

½ cup crumbled chevre (goat cheese)

  1. I like to massage my kale for a couple minutes with a bit of lemon juice or olive oil before mixing up the salad. This helps soften the leaves and curb the bitterness. I think it tastes a million times better whenever I do this step. But if massaging your greens freaks you out, this is totally optional ;). More info on massaging kale here.
  2. Toss kale in dressing, squash, cranberries, pepitas, and goat cheese.
  3. Enjoy!

Vegetarian Thanksgiving Recipe: Kale Salad with Roasted Delicata Squash & Maple Vinaigrette
Happy Thanksgiving, American friends! What are you making this year?

Save

Save

Coconut Oil and Maple Granola Recipe

Coconut Oil and Maple Granola Recipe - The Inspired Room

Hello, Kylee here today. I’m back! See, I told you I was going to try to appear here more often! Besides the fact that my mom needed a couple of days off this week to finish up a project, she has been bugging me for FOREVER to post not only my townhouse decorating progress, but also recipes. I assume this is partly for her benefit because she is one busy lady and, as I know she would admit, doesn’t have a lot of time to think about things like meal-planning. I, on the other hand, have a food obsession and my mind is constantly occupied with my next meal. For my mom’s birthday this year, all she asked for was a typed list of easy, healthy recipes that she could make and so I obliged.

Kylee - The Inspired Room

Contrary to what people tend to think, given how much I love food, I don’t like cooking. What I DO like is eating. But alas, eating well and cooking tend to go hand in hand. One of my dreams would be to have a personal chef who I can tell exactly what I am craving and they would just make it for me and take care of the cleanup. I wish! I am slowly learning to be sort of into cooking. But really, it’s not the process I like, but the end result.

Coconut Oil and Maple Granola Recipe - The Inspired Room
Like I explained in my last post, I had been slacking on posting here because blog posts require more time than you would think. Especially because it means that you not only have to write something somewhat interesting about what you are posting, but you also have to take photos.

Taking photos requires one to be home in the light and then the expectations with a blog post is that you take GOOD photos, which let’s be honest, I am not a photographer and never have any idea what I am doing when I whip out the DSLR. So, I explained all of this to my mom, who in turn told me not to worry and just share my photos like I do on Instagram. If you follow me on Instagram, you may have noticed I take a lot of photos of my food. Yes, I’m one of those people at restaurants. Before you go judging me, you should know, science totally validates this behavior.

Coconut Oil and Maple Granola Recipe - on The Inspired Room

All that to say, I am here to share a granola recipe with you today! Granola is a morning staple at our house. We most often use it to top yogurt or smoothie bowls in the mornings. Occasionally, we will have it like cereal with some almond milk. I’ve even used it as an oatmeal topper! For a snack, we will toss it with nuts, dried fruit, or chocolate chips.

Coconut Oil and Maple Granola Recipe

Nothing compares to fresh, homemade granola. Boxed granola is usually so processed and full of refined sugars and preservatives. It’s so easy to make and tastes so much better than store bought that there’s really no reason not make a big homemade batch yourself! Plus, it lasts for several weeks in an airtight container (not that it ever lasts that long in my house!).

Coconut Oil and Maple Granola Recipe

This has been our go-to recipe lately. It’s super simple, which makes it very versatile. If you try it I’d love to hear what you think!

Coconut Oil and Maple Granola Recipe

Coconut Oil and Maple Granola Recipe on The Inspired Room

Coconut Oil and Maple Granola

Ingredients:

  • 2 Cups Rolled Oats
  • 1/3 Cup Raw Pumpkin Seeds
  • 1 Tablespoon Chia seeds
  • 1/4 Teaspoon Sea salt
  • 1/2 Teaspoon Cinnamon
  • 1/3 Cup Maple Syrup
  • 1/4 Cup Melted Coconut Oil

Directions:

  • Preheat Oven to 300 degrees F and line a large baking sheet with parchment paper.
  • In a large bowl, stir together oats, pumpkin seeds, and chia seeds.
  • In a separate, medium bowl combine melted coconut oil, maple syrup, sea salt, and cinnamon.
  • Combine both bowls and spread evenly onto your baking sheet.
  • Bake for 20 minutes. Remove from oven, stir, and bake for another 15 minutes or until granola is golden brown.
  • Remove from oven and let cool completely before storing in an airtight container.

Happy Easter weekend from our family to yours!

More Recipes:

Easter Brunch Recipes (and entertaining ideas) // Pink Juice // Veggie Panini // Salad with Roasted Chickpeas // Minty Watermelon Lime Fruit Pops

Related Posts Plugin for WordPress, Blogger...
css.php