Delicata & Apple Kale Salad
All of my fall favorites are in this salad and even though it’s not warm, it’s still super cozy and is a great dish to transition us from Indian summer temps into the cooler fall weather.
Servings Prep Time
3-4servings 15minutes
Cook Time
Servings Prep Time
3-4servings 15minutes
Cook Time
  • 2bunches organic dino kalede-stemmed, washed and chopped
  • 2whole delicata squashSkin on, de-seeded and chopped into half moon rounds(butternut will work too)
  • 2whole organic applesI love honey crisp, something sweet!
  • 1/4cup pepitasor raw pumpkin seeds
  • 2tbsp hemp seedsoptional
Apple Cider Vinaigrette
  • 1/4cup olive oil
  • 2tbsp apple cider vinegar
  • 1tbsp Dijon Mustard
  • 1tbsp honey
  • 1small shallotoptionals (chopped fine)
  • 1/4tsp Sea saltto taste
  • 1/4tsp black pepperto taste
  1. Preheat oven to 375. Delicata Squash Prep: Cut in half long ways, scoop out seeds and cut into half moon shapes. Use 1 tsp olive oil/ avocado oil to toss and sprinkle with sea salt. Bake in oven for 30-40 minutes flipping half way through.
  2. Wash & Chop Kale and Apple Set aside.
  3. Make the dressing: Whisk or blend in a high speed blender (for more of a creamy texture) all of the dressing ingredients. Set aside.
  4. Massage Kale with 1-2 tbsp of the dressing. Top the Kale with the Delicata, Apple, Pepitas, Hemp Seeds and drizzle remaining dressing over the top. Option to drizzle your favorite balsamic over the top too – in place of the leftover dressing (you can save that for another batch!)
  5. This is great to have the next day if you have leftovers because the Kale will hold up!