Harvest Salad
No matter what you are serving this Thanksgiving, I hope you are including a salad! It’s a great way to combine color and fresh fall ingredients to your holiday plate. Besides, who doesn’t appreciate a few bites of something light and refreshing between forkfuls of stuffing?
Video Tutorial
During autumn, so many colorful produce are at their peak but somehow they don’t always make it to the thanksgiving table. Instead plenty of heavy, stick-to-your-bones (and your arteries) side dishes like mashed potatoes and stuffing take the center stage. It’s only right to balance out your meal with something lighter and more refreshing like a Thanksgiving salad.
Our Harvest Salad includes so many autumn goodies like delicata squash, cavolo nero, cranberries, pine nuts and maple syrup just to name a few! Once you have eaten your vegetables, you can go hard on everything else. Maybe it will make you feel a little bit better about that second slice of pie.
Recipe — Harvest Salad
with Kale, Delicata Squash, Pine Nuts and Cranberries
Serving Size: 4-6
Ingredients + Directions
Roast the Delicata Squash
Delicata Squash - 1, small
Olive Oil
Kosher Salt
Ground Black Pepper
Wash the delicata squash but do not peel the skin. Remove the seeds and thinly slice them, as pictured. Preheat the oven to 400ºF. Place the squash pieces in a mixing bowl and coat both sides with olive oil, kosher salt and black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
Make the Maple Vinaigrette
Kosher Salt or Sea Salt - 1/2 tsp
Fresh Ground Black Pepper - 1/2 tsp
Maple Syrup - 2 tbsp
Fresh Lemon Juice - 2 tbsp
Extra Virgin Olive Oil - 1/3 cup
Add all the ingredients in a bowl and whisk thoroughly until they are all well combined. Alternatively, you can add all the ingredients in a small mason jar. Close the lid lightly and shake well to combine. Store at room temperature.
Prepare the Kale
Green Kale or Lacinato Kale - 1 large head
Maple Vinaigrette
Wash and dry the kale thoroughly, remove the thick ribs and stems, then slice the leaves into thin strips. Place the chopped kale leaves in a large bowl and add the vinaigrette a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. Let stand for a few minutes to let everything marinate and soften.
ps. You may have leftover vinaigrette. Store the remainder in an airtight container at room temperature. Use up the vinaigrette within 2 weeks.
Assemble the Salad
Kale Mix
Dried Cranberries - 1/4 cup
Toasted Pine Nuts - 1/3 cup
Roasted Delicata Squash
Pecorino or Parmesan - 1/4 cup, grated + extra for garnish - thinly shaved
Add the dried cranberries, toasted pine nuts and grated parmesan to the kale. Gently toss until everything is well combined. In a large serving platter, layer the kale mix, then garnish with roasted delicata squash and thinly shaved parmesan or pecorino. Serve the salad at room temperature.
Substitutes
Delicata Squash - Also known as “sweet potato squash” for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie. The rind is really soft which is why I do not recommend peeling the squash. Good delicata squash substitutes include sweet potatoes, butternut squash, or acorn squash, but roasting times will vary.
Kale - Ideally I like to use Tuscan kale, also known as cavolo nero or lacinato kale or Dino kale for this recipe. But you can easily substitute it for green kale, spinach or spring mix. Just remember that if using kale, they need to be massaged to infuse the leaves with the vinaigrette, and also to break down some of the tough, fibrous characteristics.
Pine Nuts - I love them, but they can get quite expensive if you don’t eat them regularly or not a food blogger like me with an expansive pantry. Good substitute would be pecans, walnuts and almonds. Make sure to gently toast them to release their aroma and make ‘em more crunchy!
Maple Syrup - Because I am a Canadian and I make excuses to use it whenever possible. But honey or agave are great substitutes.
If you do recreate our recipe, be sure to
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