WeekNight Bite: Healthy, Easy, and Delicious Recipes

Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

11/17/2022

Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

This recipe originally made it's way to the blog back in 2014, and while the recipe is just as delicious as it was back then, the photos needed a serious refresh! So now you can appreciate this Kale and Delicata Salad in all her glory and add it to your menu for Thanksgiving! Delicata Squash is definitely my favorite squash. It's easy to prep and clean, doesn't require peeling (yes, you can eat the skin!), and it's just delicious. I love roasting it and enjoying it as a simple side dish or adding it to a salad to make it extra hearty and filling. It pairs perfectly with the pomegranate seeds, apple, and quinoa in this recipe to make it a super satisfying Fall salad... and once you try this honey dijon dressing, you'll want it permanently stocked in your fridge!

Ingredients
1 medium delicata squash
3 giant handfuls of kale
1/4 cup pomegranate seeds
1 cup quinoa, cooked
1/4 cup pine nuts, toasted
1 apple, cubed
1 tbsp extra virgin olive oil
salt and pepper to taste

Honey Dijon Vinaigrette:
1 tbsp extra virgin olive oil
1 tsp apple cider 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

Serves 3-4.

Preheat oven to 425°.
Trim ends off the squash, then cut it in half lengthwise. Scoop the seeds with a spoon, then slice into 1/2-inch thick half moons. Spread on a baking sheet and drizzle or spray with avocado oil, then roast for 25-30 minutes (flipping halfway through) or until tender and golden. Once cooked, set aside to cool slightly.
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 and add 1 tbsp extra virgin olive oil. Massage the kale with your hands until it breaks down and becomes more tender.
Top with quinoa, pomegranate seeds, apple, pine nuts, and squash. Pour dressing over the salad and toss.
Garnish with a sprinkle of extra pomegranate seeds on top. Enjoy!

1 Comment

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ABOUT LINDSAY

Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.

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Working with Lindsay has completely changed my relationship with food. I used to be stuck in a pattern of unhealthy eating, but Lindsay has shown me how to create a sustainable lifestyle full of delicious and nutritious recipes. She truly cares about the overall wellbeing of all of her clients, and her passion for nutrition is truly infectious.

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Lindsay really helped me balance my lifestyle without making it feel like a diet. It has been years since I have felt confident and healthy, and thanks to a few simple tweaks, lots of accountability from Lindsay, and teaching me to eat more mindfully, I am feeling amazing! I am so relieved to quit the yo-yo diets, stop worrying about calories, and finally feel more empowered around food.

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Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

Kale & Delicata Squash Salad with Honey Dijon Vinaigrette

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