Hello! I’m Kylee, and I’m excited to share one of my favorite new recipes. This is my first Thanksgiving as a vegetarian, so I’ve had to swap a few of my usual dishes—no more Brussels sprouts with bacon or sausage stuffing for me—but I’m still looking forward to all the tasty side dishes. Turkey has never been my favorite, so I’m embracing the creative sides instead.
Over the past few weeks I’ve been testing fall recipes, and this kale salad quickly became a favorite. I like making salads that feel special so I’ll actually eat them, and this one captures the flavors of fall perfectly while remaining fresh and satisfying.
Kale Salad with Roasted Delicata Squash and Maple Vinaigrette
Serves 6
Dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
¼ cup pure maple syrup
¼ teaspoon salt
Freshly ground black pepper to taste
Mix all ingredients together until well combined. I usually shake them in a mason jar for a quick emulsion.
Roasted Delicata Squash:
2 delicata squash, halved lengthwise, seeded, and cut into ½-inch wedges
1 tablespoon olive oil
Salt and pepper to taste
- Toss the squash wedges with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast at 425°F (220°C) for about 25–30 minutes, until tender and browned, turning once halfway through.
- Use the squash warm or at room temperature—both work nicely in the salad.
Salad:
6 cups washed, stemmed, and torn kale (green or red curly kale, or a mix)
¼ cup pepitas (raw, shelled pumpkin seeds)
¼ cup dried cranberries
½ cup crumbled chèvre (goat cheese)
- Optional: Massage the kale for a couple of minutes with a squeeze of lemon juice or a drizzle of olive oil to soften the leaves and reduce bitterness. This step improves texture and makes the kale more tender, but it’s not required.
- Combine the kale with the dressing, add the roasted delicata squash, dried cranberries, pepitas, and crumbled goat cheese. Toss gently to coat and distribute ingredients evenly.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately or let flavors meld for a short while before serving.
Happy Thanksgiving to my American readers! What are you planning to make this year?
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