Description
This salad is packed with fall produce: delicata squash, kale, fresh sage, and green apples. It’s served with warm squash, a perfect way to eat a salad during the cooler months!
Ingredients
Units
Scale
- PICKLED ONION:
- 1/4 cup hot water
- 1/2 cup white wine vinegar
- 2 teaspoons agave nectar
- 1/2 teaspoon salt
- 1 small red onion, thinly sliced
- DELICATA SQUASH:
- 2 delicata squash, washed and dried
- 2 teaspoons vegetable oil
- Salt and pepper
- DRESSING:
- 1/2 cup fresh squeezed lemon juice (about 2 lemons)
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh sage leaves, minced
- 2 cloves garlic, minced
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons honey (sub maple syrup for slightly different taste)
- Salt and pepper to taste
- SALAD:
- 4 cups Dinasour/Tuscan Kale, washed, dried and cut into small pieces (can sub curly kale)
- 1 Granny Smith apple, chopped
- 1/3 cup roasted and salted cashews
Instructions
- PICKLED ONION:
- In a medium-sized jar or other heat-proof container with a lid, add the hot water, white wine vinegar, agave nectar, and salt. Close the lid and shake to combine well. Add the onion slices and submerge them in the liquid. Place in the fridge for at least 15 minutes. 30 minutes is best.
- DELICATA SQUASH:
- Preheat oven to 425 degrees Fahrenheit.
- Using a large chef’s knife cut off the ends of each squash. Stand the squash up on its flat end and cut the squash down the middle exposing its seeds. Scoop the seeds out and reserve for roasting or discard. Cut the squash into 1/2 inch semicircles.
- Place the squash onto a large rimmed baking sheet. Add the oil and the salt and pepper. Toss to coat. Arrange the squash pieces on the baking sheet so that they are not touching. They can be close, but not touching; otherwise they will steam.
- Roast for 10 to 12 minutes per side, or until the squash is tender and slightly caramelized.
- DRESSING:
- Place all ingredients in a jar or bowl. Whisk together or shake in jar until well combined.
- SALAD:
- Place the kale into a mixing bowl. Add a little bit of the dressing and use your hands to “massage” the kale to help break down its texture. Set aside.
- ASSEMBLE:
- Once the squash is roasted add it to the salad along with the Granny Smith apple, cashews, and pickled onion. Drizzle with desired amount of the dressing and toss to combine. Serve immediately.
- If you aren’t going to eat all of the salad in one sitting, store the leftovers in separate containers. Prepare the kale and apple and dress the salad just before serving. Keep the onions in their pickling liquid. Also you can heat the squash gently in the microwave, or enjoy it cold. Everything keeps in the fridge for up to 4 days.
Notes
This salad makes a great salad as is. If you want to make it into a complete meal we like to throw in some leftover chicken. To keep it vegan you could add some quinoa or lentils for protein.
Quick pickled onion method adapted from Minimalist Baker.
