5 from 6 votes
Kale Salad Recipe
This delicious kale salad recipe includes apples, dried cherries, roasted squash, and a creamy vinaigrette for the perfect salad.
Prep Time
15 mins
Cook Time
25 mins
Additional Time
25 mins
Servings:
6
Calories:
214 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Salad:
- 1 acorn squash seeds removed, sliced into ½” thick slices
- 1 tablespoons olive oil
- 3 kale stems removed, bunches, roughly cut, fresh
- ½ recipe for pickled onions
- 1 Granny Smith apple cored, thinly sliced
- 1 Fuji apple cored, thinly sliced
- 1/2 fennel bulb thinly shaved
- 3 celery ribs thinly shaved
- 1/2 cup pistachio roughly chopped
- 3/4 cup dried cherries
- Parmesan Cheese for garnish
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
For the Dressing:
- 2 mayonnaise heaping tablespoons
- 1 1/2 teaspoons sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Preheat the oven to 375°.
- Coat the squash in olive oil, season with salt and pepper, place on a sheet tray lined with parchment paper, and roast in the oven for 20 to 25 minutes at 375° or until lightly browned and al dente, or slightly crunchy. Transfer to a plate and chill until cold.
- Next, make the pickled onions and set them aside.
- Dressing: In a small bowl, whisk together the mayonnaise, sugar, red wine vinegar, olive oil, salt, and pepper, and set aside.
- In a large bowl, toss together the kale, some pickled red onions, apples, fennel, celery, pistachios, and cherries, and season with salt and pepper.
- Add a few tablespoons of the vinaigrette and toss together.
- Finish with Parmesan cheese and top off with chilled roasted acorn squash.
Cup of Yum
Notes
- Make-Ahead: You can make this spring salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to leave the apples and fennel uncut.
- How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze.
- Feel free to use whatever salad dressing you’d like.
- You can swap out, remove, or substitute any vegetables in this recipe.
- If you like more sour flavors, use granny smith apples instead of fuji or honey crisp.
- You can also large dice the squash instead of serving it with skin on half-moons like I did.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
624mg
(26%)
Potassium
571mg
(12%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
2887IU
(58%)
Vitamin C
38mg
(42%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 624mg | 26% |
| Potassium | 571mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2887IU | 58% |
| Vitamin C | 38mg | 42% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.