A salad to get excited about!
I know that the words ‘kale’ and ‘salad’ don’t likely generate excitement, but I am here to change that!
Now that we are in November and all of the colors are looking drab, it can be hard to find salad components that look appealing. The time for juicy, red heirloom tomatoes and crisp gem lettuce has passed.
That being said, this salad is anything but drab. It is studded with jewel tones, juicy citrus, hearty kale and just full of flavor. It is all topped with a Maple Citrus Vinaigrette, a little sweet, yet bright dressing to tie it all together.
If you’re looking for a side dish for your Thanksgiving table, this is one to consider. It is nourishing, full of Fall flavors and ingredients, and will meet just about any dietary restriction!
Now, let’s talk about ingredients!
What you’ll need:
- Kale: You can buy pre-packaged chopped kale, or buy it whole. Remove the stems, as they are too tough to chew. Don’t skip the first step of massaging the kale in oil. It only take a minute and makes for a more tender bites.
- Pickled shallots: This is a make-ahead item. While you won’t use all of the shallots for this recipe, you’ll find countless ways to use them. Top salads, sandwiches, hummus or other dips with pickled shallots. The pickling process removes the punchiness of the shallots, and will keep in the refrigerator for weeks.
- Roasted delicata squash: I think I could eat my weight in delicata squash! It is just delectable! Lay them in a single layer on a baking sheet, so each piece is in contact with the baking sheet. This results in even browning!
- Apples: Use whatever is local, or your preferred apple. I used Honeycrisp!
- Pomegranate seeds: While pomegrantes are notoriously tricky to de-seed, you can buy prepared pomegranate seeds in the prepared fruit section of your grocery store. These add a great crunch and burst of flavor.
- Pumpkin seeds: You can buy raw or roasted, salted.
- Parmesan cheese: Adds saltiness and umami to the salad. Always looks for Parmigiano Reggiano, product of Italy.
- Orange segments: Orange segments are cut to remove the white membrane. Don’t discard the orange after you’ve cut the segments, it will be squeezed and used for your dressing.
- Maple syrup: Used in the dressing for sweetness and flavor.
- Olive oil: Used as the base of the salad dressing. Extra virgin, always!
Kale & Delicata Squash Salad
A beautiful, hearty medley of Fall flavors. Add this jewel-toned salad to your Thanksgiving table! It's sure to be a hit!
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Ingredients
Pickled Shallots
- 3 shallots sliced thinly
- 1/2 cup water
- 1/2 c white vinegar
- 2 tbsp sugar
- 1/2 tsp black peppercorns
Roasted Delicata Squash
- 1 delicata squash
- 2 tbsp olive oil
- 1/2 tsp each, salt and pepper
Kale:
- 8 c chopped kale, stems removed
- 1 tbsp olive oil
Maple Citrus Vinaigrette
- 2 tbsp orange juice squeezed from orange carcass, after segments for salad are removed
- 1/4 c olive oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Assembly:
- 2 navel oranges cut into segments
- 1/4 c pomegranate arils
- 1/4 c pumpkin seeds
- 1/4 c grated Parmesan cheese
- 1 apple cut into cubes
Instructions
Pickled Shallots:
- Slice the shallots crosswise into thin rings and place into a pint ar that has a lid, such as a mason jar.In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.
Roasted Delicata Squash:
- Preheat the oven to 375ºF. Cut the ends off the delicata squash, then slice it open length-wise.
- Use a spoon to scrape out the seeds, then slice the squash into 1 inch wide slices.
- Drizzle baking sheet with olive oil, add the squash in a single layer, then sprinkle the salt and pepper over top.
- Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, flip the squash pieces over. Roast for an additional 10 minutes, or until browned to your liking.
Kale:
- In a large mixing or serving bowl, add chopped kale. Add olive oil and massage kale for 1-2 minutes, until tender and slightly reduced in size.
Maple Citrus Vinaigrette:
- Combine orange juice, maple syrup, olive oil, salt and pepper in a bowl and whisk to combine.
Salad Assembly:
- In a large bowl, or 4 smaller bowls, add massaged kale. Top with delicata squash, pickled shallots, pumpkin seeds, pomegranate arils, chopped apple and Parmesan cheese. Top with Maple Citrus Vinaigrette just below serving.
