Baby Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

10/8/2014

Baby Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

Somehow between wedding planning, working, birthday celebrations, and furniture shopping, it seemed like I blinked my eyes and all of the sudden, Fall arrived. Say goodbye to the juicy summertime cherries, heirloom tomatoes, and peaches because it's officially October and it's time to embrace all the comforting foods of the season, starting with squash!  Last year's Fall highlights were Stuffed Acorn Squash, Butternut Squash and Farro Salad, and Pumpkin Chocolate Swirl Muffins, and today we're moving on to Delicata Squash. 

This delicious veggie is a MUST for any Fall recipe and it's definitely going to make an appearance in my Thanksgiving salad this year. All you have to do is slice it up and remove the seeds. Then toss the squash rings in olive oil, salt, and pepper, lay it out on a baking sheet, and drizzle with a little bit of honey.  

Then it's ready for roasting! Pop it in the oven at 400° for 20 or so minutes until it looks golden and delicious!

This Baby Kale Salad is the perfect, healthy October dinner, and it is beyond easy to whip up. It's full of healthy and flavorful ingredients - pomegranate seeds, quinoa, toasted pine nuts, and kale. Topped with this sweet roasted delicata squash and my Honey Dijon Vinaigrette . . . it doesn't get much better! Easy as that, and I promise you'll love it!

Here's all you need to make this perfect Fall Salad. . . 

Ingredients 

1 medium delicata squash, sliced in 1/2 inch rings, and seeded
3 giant handfuls of kale
1/4 cup pomegranate seeds
1 cup quinoa, cooked
1/4 cup pine nuts, toasted
1 tsp honey
1/2 tsp extra virgin olive oil
salt and pepper to taste

Dressing:
2 tsp extra virgin olive oil
1 tsp champagne vinegar
1 tsp honey
1 1/2 tsp seeded dijon mustard
1 tbsp water, or just enough for desired dressing thickness
salt and pepper to taste

• Preheat oven to 400°. Toss the sliced delicata squash in 1/2 tsp olive oil, salt and pepper, and transfer onto a baking sheet. Drizzle with olive oil and bake for 20 minutes or until tender and golden. 
• While squash is baking, cook the quinoa per package instructions and toast the pine nuts. Set aside to cool. 
• Whisk together dressing ingredients. Season with salt and pepper.
• Place kale in a large bowl with quinoa, pomegranate seeds, and pine nuts. Toss together with dressing.
• Top salad with roasted squash and serve!

Enjoy!