Warm Kale Salad with Honeynut Squash and Maple Dressing
Even salad skeptics will love this warm kale salad, thanks to its abundance of seasonal toppings! It's tossed in a homemade maple vinaigrette and topped with roasted honeynut squash, Honeycrisp apples, sweet crunchy candied nuts, and pomegranate seeds.
Ingredients
Maple Dressing (Makes 6 oz or ¾ cup)
- 6 tbsp toasted walnut oil
- 4 tbsp white balsamic vinegar
- 4 tbsp pure maple syrup
- ¼ tsp grated garlic, about ½ a small clove
- 1-2 tsp fresh orange zest, to taste
- 1 tsp dijon mustard, to emulsify the dressing
- ¼-½ tsp salt, to taste
- ⅛ tsp black pepper
Roasted Honeynut Squash:
- 3 ½ cups peeled and cubed honeynut squash, about 2 small squashes or 450g
- 1 tbsp extra virgin olive oil
- ⅛ tsp ground cinnamon, optional
- ¼ tsp fine salt
- ⅛ tsp black pepper, to taste
Salad:
- 1 large bunch of kale, about 6-7 cups loosely packed or 160g, any variety
- ½ cup pomegranate seeds
- 1 large honeycrisp apple, thinly sliced
- 1 small shallot, or 2 tbsp red onion thinly sliced
- ½ cup candied pecans or walnuts, store-bought or see notes for recipe
Instructions
- Note: If making homemade candied walnuts (see notes for recipe), make them ahead of time so they have time to cool and harden.
Make the Maple Dressing:
- In a small bowl or Mason jar, whisk together all the dressing ingredients. Taste and adjust salt and orange zest, if needed. Set aside, or refrigerate if making ahead.6 tbsp toasted walnut oil, 4 tbsp white balsamic vinegar, 4 tbsp pure maple syrup, ¼ tsp grated garlic, 1-2 tsp fresh orange zest, 1 tsp dijon mustard, ¼-½ tsp salt, ⅛ tsp black pepper
Roast the Squash:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel, seed, and cube the honeynut squash into 1/2" pieces.3 ½ cups peeled and cubed honeynut squash
- In a medium bowl, toss the squash cubes with olive oil, ground cinnamon, salt, and pepper until evenly coated.1 tbsp extra virgin olive oil, ⅛ tsp ground cinnamon, ¼ tsp fine salt, ⅛ tsp black pepper
- Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Note: It’s best to time the squash to finish roasting just before you’re ready to serve. The residual heat will naturally warm the kale as you toss the salad, softening it without needing extra steps.
Assemble the Salad:
- Remove the kale stems and thinly slice the leaves into bite sized pieces. Place in a large mixing or salad bowl.1 large bunch of kale
- Prep the toppings by thinly slicing the apple and shallot.
- When ready to serve, heat ¼ cup of the dressing in the microwave for 30-45 seconds stopping halfway to stir.
- In a large bowl, use your hands to massage the kale with a small amount of warmed dressing (2-4 tbsp) until the leaves are wilted and softened. If you prefer a warmer salad, you can gently heat the massaged kale in a skillet for 1-2 minutes over medium heat.
- Toss the kale with the warm roasted squash, pomegranate seeds, sliced apples, and shallots. If the squash is cold when ready to assemble, reheat it in the microwave for 30-60 seconds or until warmed through.½ cup pomegranate seeds, 1 large honeycrisp apple, 1 small shallot
- Top with candied nuts and drizzle additional warmed dressing over the salad to taste.½ cup candied pecans or walnuts
- Serve immediately and enjoy.
Recipe notes
Brown Sugar Candied Nuts:
- 1 cup raw pecans or walnuts
- 1/4 cup light brown sugar, packed
- 1/2 cup water
- Pinch of Salt
Instructions:
- In a small saucepan, combine the nuts, brown sugar, water, and a pinch of salt.
- Bring to a gently boil over medium heat, stirring frequently.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the liquid has reduced to a thick syrup (about 8-10 minutes).
- Pour the nuts onto a parchment-lined baking sheet, spreading them out to prevent clumping.
- Let cool completely to allow the sugar coating to harden.