Harvest Salad

Name: Harvest Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American

(1)

"This salad includes so many autumn goodies like delicata squash, cavolo nero, cranberries, pine nuts and maple syrup."

-- @thespiceodyssey

Jump to Section

Prep time: 10mins

Cook time: 20mins

Serves or Makes: 6

Recipe Card

Step 1
Add all the ingredients in a bowl and whisk thoroughly until they are all well combined. Alternatively, you can add all the ingredients in a small mason jar. Close the lid lightly and shake well to combine. Store at room temperature.

Step 1
Wash the delicata squash but do not peel the skin. Remove the seeds and thinly slice them, as pictured. Preheat the oven to 400ºF. Place the squash pieces in a mixing bowl and coat both sides with olive oil, kosher salt and black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
Step 2
Wash and dry the kale thoroughly, remove the thick ribs and stems, then slice the leaves into thin strips. Place the chopped kale leaves in a large bowl and add the vinaigrette a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. Let stand for a few minutes to let everything marinate and soften. ps. You may have leftover vinaigrette. Store the remainder in an airtight container at room temperature. Use up the vinaigrette within 2 weeks.
Step 3
Add the dried cranberries, toasted pine nuts and grated parmesan to the kale. Gently toss until everything is well combined. In a large serving platter, layer the kale mix, then garnish with roasted delicata squash and thinly shaved parmesan or pecorino. Serve the salad at room temperature.