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Autumn kale salad with roasted delicata squash slices, apple chunks, toasted pecans, lentils, and raisins.

Kale Salad with Roasted Squash and Maple Balsamic

Vegan autumn kale salad with roasted delicata squash, pecans, lentils, apple, and raisins in a maple balsamic dressing, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

For the Kale
  • 1 medium bunch curly kale washed and stems removed
  • 1 pinch sea salt
For the Roasted Squash
  • 1 medium delicata squash can sub butternut squash
  • 1 tbsp olive oil
  • sea salt to taste
  • pepper to taste
For the Dressing
  • 1 batch maple balsamic dressing
For the Salad
  • 1 cup pecan halves
  • 3/4 cup cooked brown lentils
  • 1 large apple diced
  • 1/2 cup raisins

Method
 

For the Kale
  1. Place the de-stemmed kale into a large salad bowl. Dust with a pinch of sea salt and knead the leaves with your hands for 2-3 minutes until they soften. Put aside.
For the Roasted Squash
  1. Set the oven to 400°F (205°C). Rinse the squash, then split it lengthwise and scoop out the seeds. Cut into half-moons and put them in a bowl.
  2. Mix the squash pieces with oil, salt, and pepper. Spread them on a greased baking sheet with sides, making sure they are in a single layer.
  3. Roast for 10 minutes, then turn the pieces. Continue roasting for another 10-15 minutes until both sides are golden. Take out and let cool.
For the Dressing
  1. Put all dressing components into a mason jar. Screw on the lid securely and shake vigorously until well blended.
For the Salad
  1. Pour half the dressing over the massaged kale in the salad bowl. Mix thoroughly to coat.
  2. Add the cooled squash and the remaining toppings: pecans, lentils, apple, and raisins.
  3. Drizzle the rest of the dressing over everything and toss to mix evenly. Plate and savor!