Fall Harvest Kale Salad with Maple Mustard Vinaigrette
 
 
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:
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.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/fall-harvest-kale-salad-with-maple-mustard-vinaigrette/