Delicata Kale Salad with Cranberry Vinaigrette

To be blunt, if you think salads are boring you aren’t doing it right. Watch & learn, lovely. It’s all about the toppings & this salad is surely not lacking. Studded with pomegranate seeds & candied pecans, and bathed in a gorgeous tangy vinaigrette, this is surely your new go-to this winter season.

Candied Pecans:

• 1 c raw pecans

• 1/4 c maple syrup

• 1 tsp vanilla extract

• 1/2 tbsp melted coconut oil

• cinnamon

• salt

Preheat oven to 350. Mix everything but the pecans together. Season to taste. Add the pecans to coat. Spread on a parchment lined sheet pan. Bake about 15 minutes. Stir & bake for 5 more minutes. Let cool.

Cranberry Vinaigrette recipe:

• 1/2 c cranberry compote

• 1/4 tsp mustard powder

• 2 tbsp fresh lemon juice

• 1 clove raw garlic

• 1/2 tsp+ salt

• Pepper

• 1-2 tbsp avo oil (or water for oil-free, but will yield thinner result)

Blend everything together, taste & adjust as needed.

Delicate Kale Salad assembly:

• 1 delicata squash

• 1 head of kale (I used red kale), stem’s removed & torn into bite-sized pieces

• pomegranate seeds (you can buy just the seeds in the produce section at trader joes)

• candied pecans (recipe above)

• cashew chèvre

• salt & pepper  

• avocado oil (for roasting the squash)

• cranberry vinaigrette (recipe above)
  

Preheat oven to 400. Cut the delicata squash in half & dispose of the seeds. Slice into rings (half-moon shape) about 1/2 inch thick. Place onto a parchment lined sheet pan, drizzle with a little avocado oil, salt & pepper. Bake for about 20 minutes, until soft.

Place the kale in a large bowl & pour on about 1/4 c of the vinaigrette. Massage it together with your hands to coat. Plate, top with the pecans, pom seeds, chèvre, and delicata. S & P to taste. Can drizzle more vinaigrette over the top as desired.