Is it even possible to make a salad that is as delicious as it is nutritious? My daughter, Addie convinced me that it is possible when she first graced our table with this amazing creation!! They make and eat it weekly. And though I hate to admit it, salads aren’t usually my thing. But this…this is a level past salad; the flavors are warm and inviting. It tastes like nourishing fall goodness. It is worth every single minute you will take to prepare the deliciousness. Try it and see. The rest is Addie so when you take that amazing first bite, give her all the credit. :o)

A gorgeous Fall salad celebrating local ingredients in a non-fussy way, featuring kale, beets, and squash in a perfect balance of sweet and savory. This is the dish you bring to share or add to your table to provide beauty and nourishment as well as all the good, harvest flavors!

Here’s how you do it:

Begin by cooking 2 small or 1 large beet cut into wedges. Over medium heat, cook the beets in 1 T. of oil (we use coconut or olive oil) adding salt to taste. Continue to cook them until they are soft all the way through and starting to get wrinkly which should take about 20 minutes. While those are cooking, preheat the oven to 450 degrees. Thinly slice 1 Delicata squash. Toss the slices with 2 T. oil, 1/2 tsp. cinnamon, 2 tsp. pure maple syrup, and a pinch of salt (add more to taste). Bake the squash slices in the preheated oven for 10-15 minutes or until they are golden brown and are fork-tender and slightly chewy.

Prepare the dressing by combining the following ingredients in a jar and shaking thoroughly to combine:

• 1/3 c. olive oil
• 1/4 c. balsamic vinegar
• 1 tsp. yellow mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove minced fresh garlic
• 2 tsp. pure maple syrup

Remove the stems from 2 bunches of Curly or Lacinato kale. Wash and dry thoroughly. Tear or cut into bite-sized pieces and put it into a big bowl. Add the vinaigrette and massage the kale with the dressing for 5 minutes. This will help break down and soften the kale to make it easier to chew and digest.

Add the kale to your serving bowl or platter and begin to layer with the following ingredients:

• Roasted squash
• Cooked beets
• 2 carrots, sliced or shaved into ribbons
• 1/2 c. thinly sliced red onion
• 1/3 c. walnuts
• 1/3 c. raisins
• 1/2 c. feta cheese

I love to serve this salad with the beets and squash still warm, but I often make this salad up and enjoy it throughout the week. I have made this salad more times than I can count as my entire family enjoys it even on a weekly basis. I have also brought it to friends’ houses to share and holiday meals. It gets great reviews, and I hope you enjoy it as much as we do. — Addie

Fall Harvest Kale Salad with Maple Mustard Vinaigrette

 

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A gorgeous Fall salad celebrating local ingredients in a non-fussy way, featuring kale, beets, and squash in a perfect balance of sweet and savory.

Alison: That Which Nourishes

Grocery List

• 2 bunches of Curly or Lacinato kale
• 1 delicata squash
• 1 large or two small beets
• 2 carrots
• ½ c. thinly sliced red onion
• ⅓ c. walnuts
• ⅓ c. raisins
• ½ c. feta cheese
• Coconut or olive oil for cooking vegetables
• ½ tsp. cinnamon
• 2 tsp. pure maple syrup
• Dressing:
• ⅓ c. olive oil
• ¼ c. balsamic vinegar
• 1 tsp. mustard
• 1 clove garlic
• 2 tsp. pure maple syrup
• Salt and Pepper

Here's how...

1. Begin by cooking 2 small or 1 large beet cut into wedges. Over medium heat, cook the beets in 1 T. of oil (we use coconut or olive oil) adding salt to taste. Continue to cook them until they are soft all the way through and starting to get wrinkly which should take about 20 minutes.
2. Preheat the oven to 450 degrees.
3. Thinly slice 1 Delicata squash. Toss the slices with 2 T. oil, ½ tsp. cinnamon, 2 tsp. pure maple syrup, and a pinch of salt (add more to taste). Bake the squash slices in the preheated oven for 10-15 minutes or until they are golden brown and are fork-tender and slightly chewy.
4. Prepare the dressing by combining the dressing ingredients in a jar and shaking thoroughly to combine.
5. Remove the stems from 2 bunches of Curly or Lacinato kale. Wash and dry thoroughly. Tear or cut into bite-sized pieces and put it into a big bowl. Add the vinaigrette and massage the kale with the dressing for 5 minutes. This will help break down and soften the kale to make it easier to chew and digest.
6. Add the kale to your serving bowl or platter and begin to layer with the beets, squash, raisins, walnuts, carrots, onions, and then feta.

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