Kale Salad Recipe
Roasted Acorn Squash, Red Onion, Candied Walnuts, Goat Cheese, Orange Herb Vinaigrette
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Ingredients
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Salad Base
Orange Herb Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Kale
Wash and dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces.
- 2
Roast the Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and slice into wedges. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Allow to cool before dicing into cubes.
- 3
Slice the Red Onion
Peel and thinly slice the red onion. You can soak the slices in cold water for 10 minutes to reduce the sharpness if desired.
- 4
- 5
Crumble the Goat Cheese
Crumble the goat cheese into small pieces and set aside.
Making the Dressing
- 6
Combine the Ingredients
In a bowl or jar, combine the olive oil, fresh orange juice, honey, Dijon mustard, and chopped fresh herbs.
- 7
Whisk or Shake
Whisk together or cover with a lid and shake until well combined. Season with salt and black pepper to taste.
Assembling the Salad
- 8
Mix the Salad
In a large bowl, combine the kale, roasted acorn squash, sliced red onion, and candied walnuts. Toss gently to mix.
- 9
Add Dressing
Drizzle the orange herb vinaigrette over the salad and toss until all ingredients are well coated.
- 10
Garnish
Top the salad with crumbled goat cheese just before serving.