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Food allergy guide and meal plans

Fall Inspired Kale and Squash Salad

This Fall Inspired Kale and Squash Salad makes the perfect side for any dish. It is vegan, paleo, and just plain delicious.

fall inspired kale and squash salad

September 14, 2015 //  by Marian Mitchell//  8 Comments

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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

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
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.

Category: Entrees, paleo, Recipes, Uncategorized, vegan, vegetarianTag: acorn squash, goat cheese, healthy, kale, paleo, salad, squash, vegan

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Reader Interactions

Comments

  1. Patti and Peter Rugg

    September 16, 2015 at 7:51 pm

    What a great idea! We tried it and the kale became silky and sweet; a splendid alternative to our usual recipe for kale. As we say, “It’s a Keeper!”

    Reply
    • Marian Mitchell

      September 17, 2015 at 5:20 pm

      I’m so glad you liked it! It’s definitely going to be staple here as well.

      Reply
  2. Johanna

    September 18, 2015 at 4:36 am

    We love kale salad in our home. I will certainly be trying this recipe. Thank you.

    Reply
    • Marian Mitchell

      September 18, 2015 at 7:45 pm

      I hope you like it! Would love your feedback after you try it.

      Reply
  3. Cynthia Djengue

    September 18, 2015 at 5:09 am

    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.

    Reply
    • Marian Mitchell

      September 18, 2015 at 7:44 pm

      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!

      Reply
  4. Debrina Wright

    September 24, 2015 at 1:30 pm

    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.

    Reply
    • Marian Mitchell

      September 25, 2015 at 3:33 pm

      Please let me know how you like it! I love pictures 😀

      Reply

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About UsHi friend! I'm Marian Mitchell. Health Coach, Chronic Disease Warrior, Mom, and lover of food. I help you navigate eating and living for Chronic Disease Management with meal plans, coaching, a podcast, and this website. You can thrive when you know what to do. I'm here to help.

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