This vibrant Autumn Harvest Kale Salad combines the earthy flavors of roasted honeynut squash and Brussels sprouts with the sweetness of diced beets. Topped with crunchy pecans and a balsamic glaze, this salad is a delicious and nourishing choice for any meal. Perfect as a main course or as a stunning side dish, this recipe celebrates the bounty of fall produce.
Ingredients
🥬 1 bundle of kale
🥦 16oz bag of Brussels sprouts (1lb)
🍯 1 honeynut squash (peeled, seeded, and diced)
🫒 2 tablespoons olive oil
🍇 2 tablespoons balsamic vinegar
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🌿 1/2 teaspoon oregano
🧄 1/2 teaspoon garlic powder
🧅 1/2 teaspoon onion powder
🍋 The juice of one lemon
🥄 2 tablespoons extra virgin olive oil (for the kale)
🍋 1/4 teaspoon salt or to taste
🌶️ 1/4 teaspoon black pepper
🍠 3-4 cooked beets, diced
🌰 1/2 cup pecans
🍯 Balsamic glaze for drizzling on top (as much as you want)
Instructions
1- Preheat the Oven:
- Preheat your oven to 450°F (232°C).
2- Prepare the Brussels Sprouts:
- Trim the stems off the Brussels sprouts, remove any loose or discolored leaves, and chop them in half.
3- Prepare the Honeynut Squash:
- Peel the honeynut squash, remove the seeds, and cut into small dice.
4- Roast the Vegetables:
- Place the Brussels sprouts and honeynut squash pieces on a parchment-lined baking tray.
- Drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.
- Season with 1/2 teaspoon of salt, black pepper, oregano, chili flakes, garlic powder, and onion powder.
- Toss well to coat evenly and roast the vegetables in the oven for about 25 minutes, or until they are fork-tender.
5- Prepare the Kale:
- Remove stems from the kale, wash thoroughly, and chop finely.
- In a large bowl, combine the kale with 2 tablespoons of extra virgin olive oil, the juice of one lemon, 1/4 teaspoon of salt, and black pepper.
- Massage the kale for a few minutes to soften the leaves.
6- Assemble the Salad:
- Once the roasted vegetables are done, add them to the bowl with the prepared kale.
- Incorporate the diced cooked beets and pecans.
- Toss all the ingredients together until well combined.
7- Finish and Serve:
- Drizzle your desired amount of balsamic glaze over the top of the salad.
- Serve immediately and enjoy this vibrant, flavorful dish!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: Approximately 250 per serving
Nutrition (per serving): Proteins 5g, Fats 16g, Carbohydrates 24g
Equipment: Oven, baking tray, large mixing bowl, cutting board, knife
Cooking Tips
- Massaging the kale with oil and lemon juice is crucial to tenderize the leaves and enhance flavor.
- For a nut-free option, swap pecans with sunflower seeds.
- Pre-cooked beets save time, but you can roast fresh beets if desired.
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