1. Can I make Autumn Kale Salad ahead of time?

Yes, you can! To make this salad ahead, prepare the roasted squash, cook the lentils, and make the dressing in advance. Store them separately in airtight containers in the fridge. When you're ready to serve, simply assemble the salad with the kale and toppings, and add the dressing. This way, the kale stays fresh and crisp!

2. What other types of squash can I use in this recipe?

While delicata squash is a great option, you can also use butternut squash, kabocha squash, or acorn squash. These varieties offer a similar sweetness and texture, making them perfect substitutes in this autumn kale salad.

3. Is this Autumn Kale Salad vegan and gluten-free?

Yes, this salad is both vegan and gluten-free! It’s made with plant-based ingredients like kale, lentils, and maple syrup, ensuring it fits various dietary restrictions. It's also free from dairy, making it suitable for most dietary needs.

4. Can I substitute the pecans with another nut or seed?

Absolutely! If you're allergic to pecans or simply prefer a different nut, walnuts, sunflower seeds, or pumpkin seeds are great alternatives. These substitutions will still provide that satisfying crunch and nutty flavor.

Autumn Kale Salad with Maple Balsamic Vinaigrette – Easy & Healthy

Name: Autumn Kale Salad with Maple Balsamic Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium bunch curly kale, washed and stems removed; 1 pinch sea salt; 1 medium delicata squash (can substitute with butternut squash); 1 tbsp olive oil; Sea salt, to taste; Pepper, to taste; 1 cup pecan halves; 3/4 cup cooked brown lentils; 1 large apple, diced; 1/2 cup raisins; 1 batch maple balsamic dressing (1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp pure maple syrup, 1 tsp Dijon mustard, salt, and pepper to taste)

Description

Autumn Kale Salad with Maple Balsamic Vinaigrette is a vibrant, hearty salad featuring massaged kale, roasted squash, apples, and crunchy pecans. The dish is paired with a sweet and tangy maple balsamic dressing, making it the perfect meal for the fall season.

Ingredients

Scale

1 medium bunch curly kale, washed and stems removed
1 pinch sea salt
1 medium delicata squash (can substitute with butternut squash)
1 tbsp olive oil
Sea salt, to taste
Pepper, to taste
1 cup pecan halves
3/4 cup cooked brown lentils
1 large apple, diced
1/2 cup raisins
1 batch maple balsamic dressing (1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp pure maple syrup, 1 tsp Dijon mustard, salt, and pepper to taste)

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Instructions

Remove the kale leaves from the stems, chop into bite-sized pieces, and place in a large salad bowl. Add a pinch of sea salt and massage the kale for 2-3 minutes to tenderize it.
Preheat the oven to 400°F. Slice the delicata squash in half lengthwise, remove the seeds, and slice into half-moon shapes. Toss with olive oil, salt, and pepper, then place on a greased baking sheet. Roast for 20-25 minutes, flipping halfway through until golden and tender. Let cool.
For the dressing, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper in a mason jar. Shake until well combined.
Add half of the dressing to the massaged kale and toss to coat. Add the roasted squash, pecans, cooked lentils, diced apple, and raisins to the salad.
Pour the remaining dressing over the salad and toss again until well combined. Serve immediately or refrigerate for later use.

Notes

Massage the kale thoroughly to break down its toughness and enhance its flavor.
If you don’t have delicata squash, butternut squash makes a great substitute.
This salad is a great make-ahead option; store the salad and dressing separately to keep the kale fresh.
For a nut-free version, substitute the pecans with sunflower seeds or pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad, Side Dish
Method: Roasting, Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg