Autumn kale salad
Indulge in the flavors of fall with this vibrant autumn kale salad. Bursting with seasonal ingredients, this dish will elevate your dining experience.
Ingredients:
- 1/2 head garlic
- 6 tablespoons extra-virgin olive oil, plus 1 teaspoon for roasting garlic
- 1 small delicata squash, unpeeled and thinly sliced, seeds removed
- 1 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Pinch of cayenne pepper or hot paprika (optional)
- 1/2 cup golden raisins
- 1/2 cup hazelnuts or almonds, toasted and chopped
- Shaved Parmesan cheese (optional)
Instructions:
- Preheat the oven to 400ºF. Cut off about 1 inch from the top of the garlic bulb to expose the cloves. Drizzle 1 teaspoon of olive oil over the garlic, making sure to coat the skins, then rub it in. Wrap the garlic in aluminum foil and place it on a baking sheet in the preheated oven. Roast for 30 to 40 minutes, or until the cloves feel completely soft to the touch. Take out of the oven and leave to cool.,While the garlic is roasting, prepare the squash. Place the squash pieces in a small bowl and mix them with 2 tablespoons of oil, 1 teaspoon of salt, and some black pepper. Spread the squash out on a large baking sheet and roast for around 20 minutes, flipping them over halfway through, until they are golden brown and cooked. Let them cool to room temperature.,In a separate small bowl, combine the remaining 4 tablespoons of oil, vinegar, lemon juice, honey, the remaining 1 teaspoon of salt, and cayenne pepper (if using). Squeeze the roasted garlic cloves into the mixture. Stir well, mashing the garlic to incorporate it into the dressing. Set it aside.,Thoroughly wash and dry the kale, then thinly slice it. Place the kale in a large bowl and gradually add the dressing, using your hands to gently massage the kale leaves until they reduce in volume and appear softened and glossy. You may not need all of the dressing. Add the raisins, nuts, and roasted squash, and mix.,Serve the salad at room temperature, optionally topping it with shaved Parmesan.
Summary:
- Calories: 1701 kcal
- Fat: 130 g
- Protein: 23 g
- Carbs: 138 g
- Potassium: 3241 mg
- Magnesium: 339 mg