Kale and Delicata Squash Salad with Citrus-Maple Vinaigrette Recipe

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings as a main dish, 6-8 servings as a side

Massaged kale leaves topped with roasted delicata squash, pomegranate seeds, wheat berries, and pepitas. Perfect for Thanksgiving!


Ingredients

  • 1 medium delicata squash, seeded, halved lengthwise, and cut into 1/2-inch slices
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup (use Grade B if you have it)
  • Zest from 1 orange
  • A pinch or two of cayenne pepper (optional)
  • 2 bunches kale leaves (about 1 pound), stems removed, leaves torn into bite-sized pieces
  • 1/2 cup pomegranate seeds
  • 1/4 cup wheat berries, cooked according to package directions
  • 1/4 cup pepitas

Instructions

  • Preheat oven to 400ºF.
  • Toss the delicata squash with a tablespoon of olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
  • While the squash is cooking, whisk together the remaining olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
  • Place the kale leaves in a large bowl and massage them until they’re wilted and the bitterness is gone. Transfer the kale leaves to a large serving platter. Top with the squash, pomegranate seeds, wheat berries, and pepitas. Serve with the vinaigrette.
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