During the winter we think warm comfort food. Let’s change that thinking to include winter salads.
The winter farmers’ markets are full of vegetables to make an awesome winter salad, like Kale Salad with Roasted Acorn Squash.
During the cold winter months, we need to rethink salads to include hardy greens, root vegetables, and squashes. Roasted vegetables add to that comfort food quality we crave during the winter months.
This salad in packed with good for you nutrients, Vitamin A, Vitamin C, Vitamin E, Vitamin K, B Vitamins, folate, Zinc, Calcium, and Iron.
Kale needs a little attention. Its leaves are tough and must be tenderized by tossing them in oil or the vinaigrette, then massage the leaves until they’re wilted. In addition to acorn squash, I used a delicata squash because it’s a favorites. The skins of these two squashes are edible, making it easy and delicious.
For this salad from Kitchen Confidante, make the dressing and set aside. In a 400 degree oven, roast the squash that is halved, seeded, and sliced into ½ inch slices. In a large bowl, add about ½ of the dressing to the kale, toss and massage the kale with the dressing until the kale begins to wilt. Add the carrots, cabbage, currants, and seeds. Arrange on a platter or in a salad bowl and top with the squash. Drizzle on the remaining dressing, top with goat cheese and more seeds.
You’ve got a gorgeous salad, that is filling, delicious and nutritious.
- For the dressing:
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon maple syrup
- 1½ teaspoons Dijon mustard
- ¼ cup olive oil
- For the salad:
- 1 acorn squash, halved, seeds removed, and sliced into ½ inch thick slices
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 6 cups chopped kale
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- ½ cup currants
- ½ cup sunflower seeds, plus more for garnish
- ½ cup crumbled goat cheese
- To make the dressing: In a small bowl, whisk together the vinegar, maple syrup, and mustard. While whisking, drizzle in the oil and continue whisking until the dressing is fully emulsified.
- To make the salad: Preheat the oven to 400 degrees with wire rack placed in the center. Line a baking sheet with parchment paper. In a bowl, toss the slices of squash in the oil. Place the slices of squash on the baking sheet. Season the squash with paprika. Place in the oven to roast for about 40 minutes, flipping halfway through.
- In a bowl, toss the kale with half of the dressing. Massage the kale with the dressing until wilted, the color is darker and looks shiny. Let it sit for around 5 minutes. Add the carrots, cabbage, currants, and sunflower seeds. Arrange the salad on a platter or in a salad bowl and top with the squash. Drizzle the remaining dressing and top with cheese and a few more seeds for garnish.