Autumn Harvest Kale Salad
- 🥬 1 bundle of kale
- 🥦 16oz bag of Brussels sprouts (1lb)
- 🍯 1 honeynut squash (peeled, seeded, and diced)
- 🫒 2 tablespoons olive oil
- 🍇 2 tablespoons balsamic vinegar
- 🧂 1/2 teaspoon salt
- 🌶️ 1/2 teaspoon black pepper
- 🌶️ 1/2 teaspoon chili flakes
- 🌿 1/2 teaspoon oregano
- 🧄 1/2 teaspoon garlic powder
- 🧅 1/2 teaspoon onion powder
- 🍋 The juice of one lemon
- 🥄 2 tablespoons extra virgin olive oil (for the kale)
- 🍋 1/4 teaspoon salt or to taste
- 🌶️ 1/4 teaspoon black pepper
- 🍠 3-4 cooked beets, diced
- 🌰 1/2 cup pecans
- 🍯 Balsamic glaze for drizzling on top (as much as you want)
This vibrant Autumn Harvest Kale Salad is a celebration of fall flavors, combining earthy roasted honeynut squash and Brussels sprouts with the sweet touch of diced beets. Topped with crunchy pecans and drizzled with a balsamic glaze, it offers a delightful balance of textures and tastes. Ideal as a main course or a captivating side dish, this salad is both delicious and nourishing, highlighting the bountiful produce of the season.
This vibrant Autumn Harvest Kale Salad combines the earthy flavors of roasted honeynut squash and Brussels sprouts with the sweetness of diced beets. Topped with crunchy pecans and a balsamic glaze, this salad is a delicious and nourishing choice for any meal. Perfect as a main course or as a stunning side dish, this recipe celebrates the bounty of fall produce.
Ingredients
🥬 1 bundle of kale
🥦 16oz bag of Brussels sprouts (1lb)
🍯 1 honeynut squash (peeled, seeded, and diced)
🫒 2 tablespoons olive oil
🍇 2 tablespoons balsamic vinegar
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🌿 1/2 teaspoon oregano
🧄 1/2 teaspoon garlic powder
🧅 1/2 teaspoon onion powder
🍋 The juice of one lemon
🥄 2 tablespoons extra virgin olive oil (for the kale)
🍋 1/4 teaspoon salt or to taste
🌶️ 1/4 teaspoon black pepper
🍠 3-4 cooked beets, diced
🌰 1/2 cup pecans
🍯 Balsamic glaze for drizzling on top (as much as you want)
Instructions
1- Preheat the Oven:
- Preheat your oven to 450°F (232°C).
2- Prepare the Brussels Sprouts:
- Trim the stems off the Brussels sprouts, remove any loose or discolored leaves, and chop them in half.
3- Prepare the Honeynut Squash:
- Peel the honeynut squash, remove the seeds, and cut into small dice.
4- Roast the Vegetables:
- Place the Brussels sprouts and honeynut squash pieces on a parchment-lined baking tray.
- Drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.
- Season with 1/2 teaspoon of salt, black pepper, oregano, chili flakes, garlic powder, and onion powder.
- Toss well to coat evenly and roast the vegetables in the oven for about 25 minutes, or until they are fork-tender.
5- Prepare the Kale:
- Remove stems from the kale, wash thoroughly, and chop finely.
- In a large bowl, combine the kale with 2 tablespoons of extra virgin olive oil, the juice of one lemon, 1/4 teaspoon of salt, and black pepper.
- Massage the kale for a few minutes to soften the leaves.
6- Assemble the Salad:
- Once the roasted vegetables are done, add them to the bowl with the prepared kale.
- Incorporate the diced cooked beets and pecans.
- Toss all the ingredients together until well combined.
7- Finish and Serve:
- Drizzle your desired amount of balsamic glaze over the top of the salad.
- Serve immediately and enjoy this vibrant, flavorful dish!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: Approximately 250 per serving
Nutrition (per serving): Proteins 5g, Fats 16g, Carbohydrates 24g
Equipment: Oven, baking tray, large mixing bowl, cutting board, knife
Cooking Tips
- Massaging the kale with oil and lemon juice is crucial to tenderize the leaves and enhance flavor.
- For a nut-free option, swap pecans with sunflower seeds.
- Pre-cooked beets save time, but you can roast fresh beets if desired.
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