Festive Kale And Delicata Squash Salad Recipes

DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS

Delicata Squash Salad with Kale and Cranberry Beans image

Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon red-wine vinegar
1 teaspoon coarse salt
Freshly ground pepper
1 can (15 ounces) cranberry or cannellini beans, drained and rinsed

Steps:

Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 268 g, Fat 5 g, Fiber 10 g, Protein 9 g, Sodium 658 g

FESTIVE KALE AND DELICATA SQUASH SALAD

Festive Kale and Delicata Squash Salad image

This salad is a great addition to any festive table. The maple-mustard dressing is the star. You can use other kinds of winter squash, dried fruit, and nuts to fit your taste.

Provided by Rita

Categories Vegetable Salads

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 delicata squash - halved lengthwise, seeded, and cut into 3/4-inch slices
2 tablespoons olive oil
¼ teaspoon ground cinnamon
½ cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
½ tablespoon Dijon mustard
1 ½ pounds lacinato kale, ribs discarded and leaves cut into thin strips
¼ medium head shredded red cabbage
¼ cup dried cranberries
2 tablespoons chopped walnuts
salt and pepper to taste
1 apple, cored and sliced

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Stir 2 tablespoons olive oil and cinnamon together in a cup. Place squash on a baking sheet and brush with the cinnamon oil on both sides of each slice.
Roast in the preheated oven until squash is soft and starting to brown at the edges, 30 to 40 minutes.
Meanwhile, combine 1/2 cup olive oil, maple syrup, vinegar, and mustard in a jar, close, and shake well. Set dressing aside.
Combine kale, red cabbage, cranberries, and walnuts in a large bowl. Season with salt and pepper to taste. Pour dressing on top and mix well or massage with your hands. Mix in apple slices.
Arrange the roasted squash slices around the salad and serve.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 21.9 g, Fat 18.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 88 mg, Sugar 9.8 g

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