Sweet Kale Salad with Squash and Candied Hazelnuts

Introduction

There’s something undeniably delightful about a salad that not only looks vibrant but also bursts with flavors and textures. The Sweet Kale Salad with Squash and Candied Hazelnuts is a stunning dish that has quickly become a favorite in my household. Its balance of sweet, salty, and tangy elements makes it a perfect addition to any table, whether as a refreshing lunch or a beautiful side dish for dinner. Every time I serve it, my family raves about the combination of roasted squash, crunchy candied hazelnuts, and the subtle earthiness of kale. This salad is not just food; it’s a celebration of flavors, and I can’t wait to share it with you.

Ingredients

For the Candied Hazelnuts:

• 2 ½ cups blanched hazelnuts (skins removed)
• ½ tsp cinnamon
• ¼ tsp salt
• 2 tbsp maple syrup
• 1 tbsp coconut or brown sugar

For the Salad:

• 2 tbsp extra virgin olive oil
• 1 delicata squash, halved lengthwise, seeded, and sliced into ½ inch half moons
• 1 red onion, thinly sliced
• Generous pinch of salt and pepper
• 8 oz kale leaves (about 8 heaping or well-packed cups), leaves only, thinly sliced
• 2-3 candy cane beets, peeled and thinly sliced on a mandoline
• 2 honey crisp apples, thinly sliced
• Arils from 1 pomegranate
• ¾ cup crumbled vegan chevre or feta

For the Dressing:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• ¼ cup extra virgin olive oil
• 1 tbsp hazelnut oil (or more olive oil)
• Salt and pepper to taste

Instructions

Prepare the Candied Hazelnuts

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a Silpat.
2. In a bowl, mix the hazelnuts, cinnamon, salt, maple syrup, and sugar until well coated.
3. Spread the hazelnuts in an even layer on the baking sheet.
4. Bake for 15 minutes, flip, and bake for an additional 5 minutes or until golden brown and fragrant.
5. Allow the hazelnuts to cool completely for 30-60 minutes. Set aside.

Roast the Squash and Onion

1. Preheat your oven to 425°F (218°C).
2. Drizzle the delicata squash with 1 tablespoon of olive oil and toss with salt and pepper. Spread the squash on a baking sheet.
3. Bake for 20 minutes, then flip the squash slices.
4. Add the sliced red onion to the baking sheet, drizzle with another tablespoon of olive oil, and return to the oven. Bake for an additional 10-15 minutes until the squash and onion are golden brown and tender.

Prepare the Dressing

1. In a bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, extra virgin olive oil, hazelnut oil (or additional olive oil), salt, and pepper until well combined.

Assemble the Salad

1. In a large bowl, massage the kale leaves with the dressing for 2-3 minutes to soften them.
2. Add the roasted squash, red onion, candy cane beets, honey crisp apples, and pomegranate arils to the kale.
3. Gently toss to combine all ingredients.
4. Top with crumbled vegan chevre or feta and candied hazelnuts.

Nutrition Facts

• Servings: 4
• Calories per Serving: 379

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

• Serve chilled or at room temperature.
• Use as a light lunch or as a side dish at dinner.
• Pair with crusty bread or grilled proteins for a complete meal.

Additional Tips

1. Choosing the Right Kale: Use Lacinato kale for a tender texture, or if using curly kale, make sure to massage it well with the dressing to soften it.
2. Customize the Nuts: Swap hazelnuts for walnuts or pecans if preferred.
3. Add Protein: For a heartier salad, consider adding chickpeas or grilled chicken.
4. Fresh Herbs: Incorporate fresh herbs like mint or parsley for an additional flavor dimension.
5. Storage: Store the salad components separately until serving to maintain freshness.

Recipe Variations

• Seasonal Twist: Substitute roasted sweet potatoes or butternut squash for the delicata squash depending on the season.
• Fruit Swap: Replace honey crisp apples with pears or dried cranberries for a different sweetness.
• Dressings: Experiment with different dressings such as a balsamic vinaigrette for a tangy twist.

Serving Suggestions

• Serve alongside grilled salmon or tofu for a balanced meal.
• Pair with a light white wine, such as a Sauvignon Blanc, to enhance the fresh flavors of the salad.
• Great for potlucks or gatherings—simply double the recipe!

Freezing and Storage

• The candied hazelnuts can be stored in an airtight container for up to two weeks.
• The roasted vegetables can be refrigerated for up to three days, but it’s best to combine the salad just before serving to keep the kale fresh and crunchy.

FAQ Section

1. Can I use regular beets instead of candy cane beets?

• Yes, regular beets will work fine; just note that they will change the color of the salad.

1. What can I use instead of maple syrup?

• Honey or agave syrup can be substituted if you don’t need the recipe to be vegan.

1. Is there a nut-free option for the salad?

• You can omit the hazelnuts and replace them with seeds like pumpkin or sunflower seeds for crunch.

1. How long does the salad keep in the fridge?

• The salad can last up to three days in the fridge, but it’s best enjoyed fresh.

1. Can I make this salad in advance?

• You can prepare the components in advance but mix them together just before serving.

1. What is vegan chevre?

• Vegan chevre is a plant-based cheese made from nuts or tofu that mimics the taste and texture of goat cheese.

1. Can I roast the vegetables in advance?

• Yes, the roasted squash and onions can be prepared a day ahead; just store them in the refrigerator.

1. Do I have to use kale?

• You can substitute with other greens such as spinach or arugula, but keep in mind that they have different textures.

1. Can I add protein to the salad?

• Absolutely! Grilled chicken, chickpeas, or quinoa would be great additions.

1. What can I serve with this salad?
   • This salad pairs well with grilled meats, fish, or as part of a larger buffet spread.

Conclusion

The Sweet Kale Salad with Squash and Candied Hazelnuts is not only a feast for the eyes but also a delicious way to enjoy a variety of textures and flavors in one bowl. Whether you’re looking for a vibrant side dish or a hearty vegetarian meal, this salad is sure to impress. Its unique combination of sweet, salty, and tangy elements will have everyone reaching for seconds. Give this recipe a try, and watch it become a beloved staple in your kitchen!

Print