Autumn Harvest Kale Salad
This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette.
Servings 12 servings
Ingredients
- 1 delicata squash
- 3 tablespoons avocado oil or avocado oil spray
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 6 cups curly kale chopped
- 3 cups Brussel sprouts shaved
- ¼ cup red onion diced
- 1 cup granny smith apple sliced
- 1 avocado sliced
- ¼ cup pomegranate anvils
- ¼ cup roasted pumpkin seeds
Balsamic Vinaigrette Dressing
- ¾ cup extra virgin olive oil
- 1 ½ tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit. Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to into half-rings ¼" thick.
- Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands or use avocado oil spray. Spread in single layer on one half of a large baking sheet.
- On the other side of the pan, toss chopped kale and shaved Brussel sprouts. Season with salt and pepper if desired but not necessary.
- Roast for 15 minutes. Transfer the roasted greens into a large salad dish to cool.
- Turn the oven to low broil. Spread out the squash slices out more on the pan and place back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. Remove squash and cool.
- In a small jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper, and shake vigorously to blend everything.
- To assemble the salad, spread cooled squash over the greens, followed by sliced green apples, sliced avocado, chopped onions, pumpkin seeds, and pomegranate anvils.
- Pour balsamic vinaigrette over the salad and enjoy. Or serve dressing on the side.
Notes
- To roast squash, use avocado oil spray for ease as it covers greater surface area with less mess.
- The salad (without the dressing) can be kept in the refrigerator for up to 3 days in an airtight container.
- Time-saving tip: roast greens and squash up to 2 days before assembling the salad; prepared salad dressing can be kept in the refrigerator for up to 7 days in teh refrigerator.
- This recipe makes a large salad: 12 side salads or 6 generous salads. Cut the ingredients in half if making for a smaller meal.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Sodium: 522mg | Potassium: 468mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4067IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 2mg