Who says salads are only meant for the summer? This hearty and nourishing kale salad makes a fabulous weeknight supper. Toss any leftovers with cooked quinoa for a satisfying brown-bag lunch that won’t wilt.
Prep Time – 15 minutes
Makes 6 cups
Ingredients
Dressing
- 3 Tbsp. prepared marmalade
- 2 tsp. orange juice
- 1 tsp. balsamic vinegar
- ½ tsp. each of minced fresh ginger and finely grated orange zest
- 2 cloves garlic, minced
Salad
- 2 acorn squash, well washed, seeded and cut
- in cubes (skin left on)
- 2 Tbsp. vegetable oil
- 2 tsp. dried sage leaves
- ½ tsp. each of cinnamon, paprika and cardamom
- 6 cups lightly packed baby kale leaves
- ⅓ cup each of dried cherries and cashews
- ½ tsp. each of salt and pepper
Garnish
- 2 Tbsp. pumpkin seeds
Directions
- Whisk together dressing ingredients and set aside.
- Preheat the oven to 400 F.
- Toss chopped squash with oil, dried sage and spices. Place on two baking sheets lined with parchment paper.
- Bake for 30 to 45 minutes, tossing every 15 minutes. Rotate pans halfway through baking. Remove from the oven and cool completely.
- When ready to serve, toss roasted squash with kale, cashews, dried cherries, salt, pepper and reserved dressing. Garnish with pumpkin seeds.
Nutrition facts per serving
Calories 498; protein 8 g; fat 19 g; carbs 63 g
Excerpt from Delicious & Doable: Recipes for Real and Everyday Life by Charmaine Broughton, I C Publishing 2022.
Photography by Charmaine Broughton
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