Description
This Sweet Kale Salad with Squash and Candied Hazelnuts combines sweet, salty, and tangy flavors into a vibrant, nutritious dish. It’s perfect for a vegetarian lunch or as a beautiful side dish.
Ingredients
Scale
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:
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a Silpat.
- In a bowl, mix the hazelnuts, cinnamon, salt, maple syrup, and sugar until well coated.
- Spread the hazelnuts in an even layer on the baking sheet.
- Bake for 15 minutes, flip, and bake for an additional 5 minutes or until golden brown and fragrant.
- Allow the hazelnuts to cool completely for 30-60 minutes. Set aside.
- Roast the Squash and Onion:
- Preheat your oven to 425°F (218°C).
- Drizzle the delicata squash with 1 tablespoon of olive oil and toss with salt and pepper. Spread the squash on a baking sheet.
- Bake for 20 minutes, then flip the squash slices.
- 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:
- 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:
- In a large bowl, massage the kale leaves with the dressing for 2-3 minutes to soften them.
- Add the roasted squash, red onion, candy cane beets, honey crisp apples, and pomegranate arils to the kale.
- Gently toss to combine all ingredients.
- Top with crumbled vegan chevre or feta and candied hazelnuts.
Notes
- The candied hazelnuts can be made in advance and stored in an airtight container.
- Feel free to substitute other seasonal vegetables or nuts based on preference.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 9g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg