Fall Kale and Squash Salad

Posted on Sep 20, 2021 by Eli Crain
Tags: side recipes vegetarian 10-26-2021

Salad

Ingredients

  • 2 tbs olive oil
  • 1-2 small squash, peeled and diced
  • ½ cup raisins cranberries or apple
  • ½ cup hazelnuts, almonds or walnuts, toasted and chopped
  • Parmesan cheese (optional)

Directions

  1. Preheat oven to 400 degrees.
  2. Slice off the top of the head of garlic, exposing the cloves. Drizzle with 1 tsp of olive oil before wrapping it in aluminum foil. Bake in the oven for 30-40 minutes, or until individual cloves are completely soft.
  3. Place squash pieces on lined baking sheet drizzle with 2tbs of oil, 1tsp salt, and pepper to taste. Bake for about 20 minutes or until soft, turning once.
  4. Set aside garlic and squash and allow to cool to room temperature.
  5. Add raisins, nuts, squash, and cheese to dressed kale.

Dressing

Ingredients

  • 1 bunch kale
  • ½ whole head of roasted garlic
  • 4 tbs olive oil
  • 2 tbs apple cider vinegar
  • 2 tbs fresh lemon juice
  • 1 tsp salt
  • 1 tsp honey
  • Pinch of cayenne pepper or hot paprika (optional)

Directions

  1. Wisk together 4 tbs olive oil, vinegar, lemon juice, honey, salt, and cayenne pepper. Squeeze in ½ head of roasted garlic mixing until garlic is fully incorporated.
  2. In a large bowl add dressing to sliced kale, massaging the kale leaves until they look softened and shiny.


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