Fall Salad with Kale, Brussels Sprouts and Delicata Squash
So next up in my Thanksgiving recipe series is the perfect salad, because you can't just eat carbs right? Well maybe because that is the beauty of Thanksgiving. But anyways, this salad is full of fall flavors and super easy to throw together.
A couple notes about the recipe. First off, I love chopping kale really thin - it not only makes the kale easier to eat, but also tenderizes the kale because it can be a little tough sometimes. Also, this salad uses raw brussels sprouts. Make sure to chop them as thin as possible. Lastly, I used delicata squash in this recipe but butternut squash or acorn squash would work just as well.
Fall Salad with Kale, Brussels Sprout and Delicate Squash
- 1 delicata squash, about 1 lb, sliced about 1/2" thick
- 1/2 cup plus 2 Tbs. olive oil
- salt and pepper
- 1/4 cup white wine vinegar
- 1 shallot, minced
- 1 Tbs. Dijon mustard
- 1 tsp. honey
- 1/2 cup olive oil
- 2 bunches of lacinato kale, stalk removed and chopped
- 1/2 lb Brussel sprouts, core removed and chopped very thin
- 1 persimon, thinly sliced
- 1 apple, thinly sliced
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup goat cheese, crumbled
- 1/4 cup pomegranate seeds
Pre-heat oven to 425°F. Toss delicate squash, 2 Tbs. olive oil and a big pinch of salt and pepper. Spread the squash on a sheet tray in an even layer. Roast for about 25 minutes or until squash is tender and golden brown. Let cool.
In a large bowl, add white wine vinegar, mustard and honey. Whisk well to combine. Whisk in olive oil, salt and pepper. Top dressing with kale, Brussels sprouts, roasted squash, persimmon and apple. Toss well to combine. Transfer salad to serving bowl and top with pecans, goat cheese and pomegranate seeds. Taste for salt and pepper before serving.
Serves 6 to 8