Hearty Autumn Kale Salad

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (cheese, nuts, suggestion: pair with grilled or roasted chicken breast)

  Carbohydrates (kale, apple, cheese, squash, pom seeds)

  Fat (olive oil, cheese, nuts)

  Fiber (nuts, veggies, fruit)

  Other (Kale is a great source of vitamin C and K, butternut squash is a great source of vitamin A and antioxidants)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Acidic

  Sweet

  Fresh

  Herby

  Crunchy

  Chewy

  Tender

  Light

  Cool and warm

In the fall and winter months, salads tend to take the back-burner. We shift our focus to richer, warmer, and heartier dishes and we leave the fresh greens in the rearview. But what if we could have a medley of warm roasted veggies, seasonal flavors, AND still get our raw greens in?

I present to you: The Hearty Autumn Kale Salad. It’s the perfect balance of cooked to raw, sweet to savory, and crunchy to creamy. It’s got enough going on that it satisfies our energy and comfort needs in the cooler months, while also feeling light enough not to bog us down like many richer dishes on the menu.

If you’re looking to add something bright and fresh to your holiday table without being looked at with side eye because you dared to bring a salad to a feast, look no further. I could probably eat this everyday all fall and winter and not get sick of it! Plus, it’s simple to make (requiring just 1 cutting board, 1 bowl, and 1 baking pan) and hearty enough to be portable without getting soggy.

Allergens: Dairy, nuts (optional)

Servings: 4

Prep time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Ingredients:

2 bunches of Lacinato kale (also known as Italian kale, Dinosaur kale or Tuscan kale), cut into shreds or 1 bag of pre-shredded Lacinato kale

Note: If you cannot find this type of kale, regular kale works perfectly. Or substitute arugula or a mixed greens if kale just isn’t your thing!

4 cups cubed butternut squash (I purchase them pre-cut in the produce section, usually by the salad mixes and containers of pre-cut fruit)

1 honeycrisp apple, sliced thinly

1/2 cup fresh cranberries

1/4 cup pomegranate arils/seeds (I buy the Pom seed cups, but you are also welcome to cut your own pomegranate)

1/2 cup whole or chopped candied pecans

1 tbsp avocado oil or high heat cooking oil of choice

1 tsp fresh thyme leaves

1 tsp fresh rosemary, chopped

1 tsp fresh sage, chopped

Tip: Instead of buying these three herbs separately, look for a Poultry herb pack which typically contains all three for less money.

Salt and pepper to taste

Optional:

1/2 cup goat cheese

Dressing:

1/4 cup balsamic vinegar

1/2 cup olive oil

Directions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Toss butternut squash and cranberries in avocado oil. Season with salt, pepper, and herbs. Bake for 40-45 minutes (mixing halfway) or until squash is tender and edges begin to brown.

3. In a large mixing bowl, combine washed kale with olive oil and vinegar. Using your hands, massage the kale. *

4. Place kale in serving bowl. Top with squash and cranberry mix, apple slices, pom seeds, goat cheese (if desired), and candied pecans. Can be served immediately or made ahead.

*Tip: To massage kale, grab a handful of kale and scrunch your fist. Continue until all kale has been massaged.This process helps tenderize the kale, making it less bitter, more palatable, and easier to digest.

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