Recipe by Sara and Yossi Goldstein

Autumn Kale Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

This salad is a wonderful welcome to the fall season. Hearty kale holds up nicely to roasted squash and quinoa. The sweet and spicy pepitas are literally addictive, so try not to eat the whole pan straight out of the oven!

Ingredients

Salad

  • 2 small delicata or acorn squash

  • 3 tablespoons Tuscanini Olive Oil, divided

  • salt, to taste

  • black pepper, to taste

  • 10 ounces fresh kale

  • 1/2 cup tricolor quinoa, cooked according to package directions

  • 1/2 cup Gefen Dried Cranberries

Sweet and Spicy Pepitas

  • 1/2 teaspoon cinnamon

  • pinch of cayenne pepper

Dressing

  • 1/4 teaspoon fine sea salt

  • pinch of black pepper

Directions

1.

Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper. Wash delicata squash thoroughly and cut in half lengthwise. Scoop the seeds out and thinly slice into half moons. Spread squash onto one baking sheet and toss with one tablespoon olive oil, salt, and pepper. Roast for 15 to 20 minutes.

2.

On the second baking sheet, toss pumpkin seeds with olive oil, honey, cinnamon, and cayenne pepper. Roast for eight to 10 minutes (keep on eye on them, they burn quickly).

3.

Meanwhile, heat remaining two tablespoons oil in a pan. Sauté kale (you will have to work in batches) for three to five minutes, until bright green and crisp-tender. Season with salt to taste.

4.

Whisk dressing ingredients until combined. Toss kale with dressing just before serving and top with roasted squash, quinoa, craisins, and pepitas.

Autumn Kale Salad

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