Kale and Squash Salad Recipe
Roasted squash and apple salad is the only recipe you will need this fall and winter. Loaded with Indian spiced roasted squash, fresh crisp apples, pomegranate seeds and tangy feta cheese, this autumn salad is tossed with kale and a delicious honey-balsamic vinaigrette. It's healthy, wholesome, nourishing, and filling. This gorgeous and colorful salad is a must for your holiday table or any winter get-together.
2-3 delicata squash sliced
2 tablespoons extra virgin olive oil
1 SugarRoti Vegetable Nu Spice package
5 cups chopped Tuscan Kale
3 tablespoons pepitas
1/4 cup pomegranate seeds
1 apple sliced
1 shallot sliced
Crumbled feta or goat cheese
2 tablespoons honey
1 tablespoon whole grain dijon mustard
1 garlic clove finely minced
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 wedge of fresh squeezed lemon juice
Salt and pepper to taste
Slice the squash and place into a bowl.
Add the pepitas.
Drizzle olive oil and add the SugarRoti Vegetable Nu Spice, toss to coat.
Place onto a baking sheet and roast for 30 minutes until tender and slightly caramelized.
For the dressing:
In a small bowl, whisk the olive oil, vinegar, dijon, garlic, a pinch of salt, and a few grinds of black pepper. Mix until combined and emulsified.
Add fresh squeezed lemon and mix.
Place the kale in a large bowl. Drizzle half of the dressing onto the kale and using your hands, massage the kale.
Once the squash are roasted, add them to the bowl with the kale. Drizzle in the remaining vinaigrette and toss gently to combine.
Add the feta, pomegranate, pepitas, shallot, avocado and apple. Gently toss once more.