This recipe for Warm Kale Salad is perfect for when the temps start to drop and you want to eat something healthy and fresh but you’re craving a warm dish.
We love kale because it’s super nutritious and filled with antioxidants, fiber, potassium and vitamins. But we know kale can be tough, literally, and not everyone’s favorite. By trimming the leaves from the stems and lightly sauteing the curly kale it takes it (and this dish!) to a whole nother level. It makes this dish feel more than “just a salad”.
But that’s not the only cooked element to this recipe. There’s butternut squash that we simply roasted with a little salt and pepper to let the natural sweetness of the squash shine through. And we can’t forget the piece de resistance, maple roasted pecans! Sure you can just roast the pecans on their own but that would be boring! With a little maple syrup, cinnamon and a pinch of sea salt the pecans transform into sweet and crunchy little treats. To finish the salad we add in thinly sliced apple, crumbled feta cheese and tossed in a homemade apple cider maple vinaigrette and finally topped with pepitas (pumpkin seeds).
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Here’s the delicious details
Maple Roasted Pecans
Let’s talk about the pecans for a minute here because they deserve to be gushed over. If you’ve never roasted nuts before let alone in a glaze then you are in for a real TREAT! It’s seriously so simple it’s almost silly. All you do it toss pecans in maple syrup, sprinkle on cinnamon and add a dash of sea salt. Then roast in a preheated 350 degree over for 5-8 minutes. They turn out perfectly caramelized, a little sticky, crunchy and light. Of course, we made more than what we needed for this salad. These pecans make an amazing snack and topper for just about anything from chicken to pasta.
Apple Cider Maple Vinaigrette
This vinaigrette is sure to become your go-to for all your fall dishes. Not only does it pair perfectly with this Warm Kale Salad but you can use it on quinoa, roasted veggies, and as a meat marinade. Here are the few simple ingredients you need to whisk up this tangy-sweet dressing.
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar (with the mother)
- 1-2 cloves minced garlic
- salt & pepper to taste
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Warm Kale Salad
Ingredients
- 2 bunches curly kale
- 1 small butternut squash
- 1-2 apples
- ½ cup maple pecans
- 1 tbsp pepitas pumpkin seeds
- ½ cup feta cheese
- salt & pepper
Maple Roasted Pecans:
- 2 cups pecans
- 2 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of sea salt
Vinaigrette:
- 2 tbsp extra-virgin olive oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar with the mother
- 1-2 cloves minced garlic
- Salt & pepper to taste
Instructions
Maple Roasted Pecans
- Preheat the oven to 350 degrees F.
- In a small bowl mix together all of the maple pecan ingredients.
- Line a baking sheet with parchment paper and pour the mixed pecans evenly on the sheet.
- Bake for 5 minutes and stir the pecans. Bake for another few minutes (we baked ours for 8 total) being sure to keep a close watch so that the pecans do not burn.
- Remove the roasted pecans from the oven and place on a cooling rack.
Roasted butternut squash
- Now set the oven to 375 degrees F. Peel the butternut squash and cut it in half lengthwise.
- Using a spoon scoop out the seeds and stringy flesh from the squash and discard.
- Cut the squash into small squares.
- Line a baking sheet with a silicone baking mat or parchment paper and spread the squash out evenly on the pan.
- Lightly spray with cooking oil (we used avocado oil) and sprinkle with salt and pepper.
- Bake for 40-45 minutes stirring occasionally.
Preparing the salad
- Cut the kale leaves from the stems and chop into pieces. Place the chopped leaves into a colander and rinse with water.
- Set the colander aside to allow the water to drain.
- Wash and core the apples and cut into thin slices.
- Add all of the vinaigrette ingredients to a small bowl, whisk to combine and set aside.
- Heat a nonstick pan over medium-high heat. Add the drained kale leaves to the pan in stages so that the pan doesn’t get overcrowded and the kale evenly cooks.
- Sprinkle with a little salt and pepper and toss in the pan until the leaves start to become wilted and transfer to a large bowl.
- Repeat until all of the kale has been cooked.
- To assemble the salad start by adding the roasted butternut squash on top of the bowl of cooked kale.
- Top with the maple pecan, apple slices, pepitas and feta cheese.
- Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
