fall harvest kale salad
This fall harvest kale salad is inspired by the late season abundance that thrives in upstate New York in the fall- apples, squash, and kale topped with a sweet and tangy maple mustard vinaigrette.
Servings: 4
Ingredients
- 1 delicata squash
- 1 tbsp extra virgin olive oil
- 1 tsp fine sea salt, divided plus more to taste
- 1 bunch kale ideally Red Russian or Tuscan varieties
- 2 crisp and sweet-tart apples see note for my favorite varieties
- 4 oz goat cheese crumbled
- ¼ c roasted unsalted pepitas
- 1 recipe maple mustard vinaigrette
maple mustard vinaigrette
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp extra virgin olive oil
- ½ tsp fine sea salt
Instructions
- First roast the squash: Preheat oven to 425°F. Halve and deseed delicata squash, composting the seeds or saving for another use. Slice squash halves into ½ inch thick half-moon slices. Place on baking sheet and toss with 1 tbsp olive oil and ½ tsp salt. Arrange slices in a single layer and roast for 25-35 minutes, until the squash is soft and the bottoms are well browned.
- As the squash roasts, make the vinaigrette and dress the kale: combine all vinaigrette ingredients in a small jar and shake until emulsified. Derib and slice the kale into thin strips and place in large salad bowl. Pour ¾ of vinaigrette and ½ tsp of sea salt over the kale. Using clean hands, massage the the kale for about 1 minute, until slightly wilted. Place aside until squash is finished cooking.
- Once squash is finished roasting, remove from oven and let cool slightly as you core and thinly slice the apples. Top the dressed kale with squash and apple slices, crumbled goat cheese, and pepitas. Toss. Pour remaining vinaigrette over the salad, taste, and add more salt if needed. Serve immediately.
Notes
-Crimson Crips, Crispin, Empire, Jonagold, Jonamac, Macoun are some of my favorite sweet-tart New York apples. Pink Lady is my favorite grocery store variety.
-If you plan on making this in advance, prepare and combine all ingredients expect the apples, and store in the refrigerator. Slice and top with apples just before serving.