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!
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!
Kale Salad with Roasted Delicata Squash and Maple Vinaigrette
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).
2 delicata squash, halved lengthwise, de-seeded and cut into ½ inch wedges
1 tablespoon olive oil
Salt and pepper to taste
- Toss the squash in olive oil, salt, and pepper and spread out in a single layer onto a baking sheet.
- Roast at 425 degrees until brown and tender, about 25-30 minutes, turning once halfway through.
- You can toss them into the salad warm or let cool—up to you!
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)
- 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.
- Toss kale in dressing, squash, cranberries, pepitas, and goat cheese.
Happy Thanksgiving, American friends! What are you making this year?
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