Description
This Autumn Kale Salad with Maple Balsamic Vinaigrette is a vibrant and nutritious dish, perfect for fall. The combination of roasted squash, lentils, and fresh apple topped with a sweet maple balsamic dressing elevates this salad to a wholesome meal.
Ingredients
Scale
- 1 medium bunch curly kale
- washed and stems removed
- 1 pinch sea salt
- 1 medium delicata squash
- can sub 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
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the squash in half lengthwise, scoop out the seeds, and cut into half-moon shapes.
- Toss the squash with olive oil, sea salt, and pepper, then spread on a baking sheet.
- Roast in the oven for about 25-30 minutes, or until tender and lightly browned.
- Meanwhile, massage the kale with a pinch of sea salt until softened.
- In a large bowl, combine the massaged kale, roasted squash, pecans, lentils, diced apple, and raisins.
- Drizzle with the maple balsamic dressing and toss to combine.
- Serve immediately or let it chill for a bit to enhance the flavors.
Notes
Feel free to substitute any seasonal squash and add other toppings like feta or pomegranate seeds for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 17 g
- Sodium: 255 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Autumn Kale Salad, Maple Balsamic Vinaigrette, healthy salad, fall recipes, roasted squash salad