Festive kale and winter squash salad


    This salad is a great addition to any festive table. The maple-mustard dressing is the star. You can use other kinds of winter squash, dried fruit and nuts to fit your taste.


    Washington, United States
    1 person made this

    Serves: 8 

    • 1 delicata squash
    • 150ml olive oil, divided
    • 1/4 teaspoon ground cinnamom
    • 3 to 4 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • 1/2 tablespoon Dijon mustard
    • 700g chopped lacinato kale, tough ribs removed
    • 150g shredded red cabbage
    • 60g dried cranberries
    • 30g chopped walnuts
    • salt and pepper to taste
    • 1 apple, cored and sliced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut the squash in half, remove seeds and cut into thick slices. Mix the cinnamon with 2 tablespoons (30ml) of the olive oil. Place the slices on a baking tray and brush with cinnamon-oil on both sides. Roast for 30 to 40 minutes, until squash is soft and starting to brown at the edges.
    3. While squash is roasting, make the dressing. Add the remaining 120ml of olive oil, maple syrup, mustard and vinegar to a jar and shake well. Set aside.
    4. Add the kale, red cabbage, cranberries and walnuts to a large bowl. Season with salt and pepper to taste. Pour in the dressing and mix well (or massage with your hands). Mix in the apple.
    5. Arrange the roasted squash slices around the salad and serve.

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