Description
This delicious kale salad recipe is the perfect autumn dinner or lunch. A tasty combo of kale, apple, and roasted squash makes a unique, nutritious meal that tastes great with a variety of proteins. Suitable for vegans and vegetarians. Try it tonight!
Ingredients
SQUASH SAUCE:
3 tablespoons extra virgin olive oil [Get 10% off your first order at Pour Olive]
2 tablespoons gluten-free coconut aminos (such as Coconut Secret)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain sea salt
1 teaspoon raw honey or pure liquid monk fruit drops to taste (about 10–15 drops)
KALE SALAD:
1 acorn squash, chopped to roughly 3/8” x 1” pieces
1 large bunch organic curly kale (or 2 small), washed, leaves removed from stems, very finely chopped
1 organic Granny Smith apple with skin, cored, chopped
1 large shallot, chopped
1 tablespoon extra virgin olive oil
2 tablespoons hemp seeds (optional)
1 tablespoon sprouted pumpkin seeds (optional)
SALAD DRESSING:
Left over squash sauce from above
1 tablespoon raw apple cider vinegar
1 tablespoon whole grain mustard
OPTIONAL ADDITIONS:
Avocado slices
Protein of choice
Instructions
Heat the Oven: Line a rimmed baking sheet with unbleached parchment paper and heat the oven to 375° F.
Prepare the Squash Sauce: Combine the extra virgin olive oil, coconut aminos, cinnamon, ginger, and salt in a small bowl and whisk together until combined. Add raw honey or pure liquid monk fruit drops to taste if desired. Set aside.
Roast the Squash: Cut squash in half lengthwise, scoop out the seeds, and remove the stem. Slice into 3/8” x 1” slices and place in a large glass or stainless-steel mixing bowl. Drizzle with 2 tablespoons of squash sauce and toss until evenly coated. Reserve the remaining sauce. Evenly spread the squash on the baking sheet and cook until easily pierced with a fork, about 18-20 minutes. Avoid overcooking as this will make them mushy.
Make the Salad Dressing: Add the raw apple cider vinegar and whole grain mustard seeds to the reserved squash sauce and set aside.
Prepare the Kale Salad: Place chopped kale in the mixing bowl, drizzle with dressing and thoroughly massage it with your hands to tenderize the leaves and reduce the goitrogens mentioned above.
Cook the Shallot: In a small pan, sauté the shallot in 1 tablespoon of extra virgin olive oil on medium low. Add a pinch of sea salt. Cook until translucent and slightly golden brown (about 3 minutes), then add to the kale salad and stir to evenly combine. While the shallots cook, chop and core the apple and add it to the kale.
Finish and Serve: Add the cooked squash, hemp seeds and pumpkin seeds to the kale apple salad and toss to combine. Plate and serve with avocado slices and a protein of your choice if desired.
Storage: Refrigerate any leftovers in a glass airtight container for 2-3 days.
Notes
SUBSTITUTIONS: If raw kale is too hard on your digestion, or if you have thyroid conditions, lightly steam the kale for 3-5 minutes or use organic spinach instead.
2 medium delicata squashes or 1 small kabocha squash works in this recipe. The edible skins don’t require peeling.
MIELE COMBI-STEAM OVEN OPTION: Heat the oven to 375° F on surround mode. Use the dark Miele Tray (no parchment paper is necessary). Cook the acorn squash for 12-15 minutes.
