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Fall Inspired Kale and Squash Salad

Fall is my absolute favorite time of the year. In most parts of the country it starts to cool off, the leaves change colors, and you get to bundle up in super cute jackets and boots. Here in Phoenix, we can drive with the windows down in the morning before it heats right back up to the 100s. So I just daydream of my college days in East Tennessee and stock up on winter squash and sweet potatoes while I wear ankle boots with a pencil skirt and a 3/4 sleeve shirt to feel like I’m participating in all the fun fall fashion. This Fall Inspired Kale and Squash Salad embodies the weather of Phoenix with the love of fall. It’s a blend of massaged kale, warm roasted acorn squash and pine nuts with and olive oil-orange dressing.  It is simple and amazing.kale and acorn squash salad

To learn how to massage kale and why it’s awesome, watch this video of another kale salad of mine:

fall inspired kale salad

fall inspired kale and squash salad

Fall Inspired Kale Salad

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients
  

  • 1 acorn squash
  • 1 bunch dinosaur kale
  • 1/4 cup finely diced red onion
  • 1/3 cup toasted pine nuts
  • 1/2 cup goat cheese optional
  • 1/4 cup extra virgin olive oil
  • juice from one and a half orange
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • Slice acorn squash in half and scoop out the seeds and strings. Cut into slices then remove the outer skin. Chop into 1-2 inch cubes.
  • Line your baking sheet with parchment paper and lightly coat with EVOO (extra virgin olive oil). I use a mister to accomplish this.
  • Place your acorn squash on the paper in a single layer. Lightly coat with evoo and salt.
  • Roast for 40-45 minutes. Flipping half way through.
  • Once acorn squash is soft and slightly browned, remove from oven to let cool.
  • While the squash is cooling, remove leaves from the stems of your kale and chop into 2-3 inch pieces. Place into a large bowl.
  • Add olive oil and juice from 1 1/2 navel oranges. Massage for about 5 minutes, until there is no longer a crunch sound and the kale turns a darker green.
  • Add in squash, diced red onion pieces, goat cheese, pine nuts, and a little salt. Mix gently and taste. Add salt if needed.

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8 thoughts on “Fall Inspired Kale and Squash Salad”

  1. Kale is great, except it’s not great for thyroid disease. What we’ve learned is to warm it up and steam a little before serving. Love the combination of flavors in this, and that you added onion! mmmm.

    1. That is a very good point. This would be great slightly steamed as it replaces the need to massage it. I hope you enjoy the salad when you try it!

  2. Headed to the Farmer’s Market tomorrow to get me some fresh kale and squash for this salad. I love the suggestion of slightly steaming. I know I will enjoy this salad very much. Packed with vitamins and nutrients as I transition to a Sugarless diet.

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I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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