The perfect Fall Salad recipe
This Autumn Kale Salad is the perfect Fall recipe! It features sweet delicata squash, apples and pecans and has an herby maple and dijon dressing. This one is what I like to call a "meal salad" as it is hearty and balanced enough to be the main attraction. The starchy squash is very filling as well as the plant-based proteins from the crispy chickpeas, pecans and pumpkin seeds. Apples, cabbage, kale and arugula bring the fiber to this party. This salad is incredibly nutritious, delicious and beautiful enough to grace any Holiday table. Bonus is it is a gluten free recipe as well. As a matter of fact, this will be one of my Holiday side dishes this year for Thanksgiving.
The best Holiday side dish
Nowadays, plant-based diets are rising in popularity. Chances are that one or more of your Holiday guests will be some form of plant-based whether they are vegan, vegetarian or plant-forward omnivores. The traditional American Holiday fare of the same old roasted meats and mashed veggies drowned in butter and cream just won't cut it anymore. Most people know that this out-dated way of eating is not very healthy and certainly not as delicious as eating dishes with textural variety, color and flavor. This year try something new and add some color to your table. The plant-loving guests will love you for it and the others will be thrilled by the variety. This Autumn Kale salad will be the star on your table because she is as pretty as she is delicious.
What is delicata squash?
Delicata squash is a seasonal Fall/Winter squash. It is yellow to orange in color and has green stripes. It is a very pretty squash. You have probably just walked right past this gem because it is nestled in with all of the melee of squashes in the Fall. It is hard to tell which of them are decorations and which are for eating. This stunner of a squash is definitely edible. In fact the entire squash is edible including the skin! This squash is similar to a butternut in taste but is starchier and more hardy. Butternut breaks down and gets mushy whereas delicata keeps its integrity and even gets a little crispy on the outside.
Ingredients for Autumn Kale Salad
This salad is perfect for Fall but can be eaten year round with a few small tweaks. Since delicata squash is only available in the Fall and Winter, at other times of the year you may substitute roasted sweet potatoes or butternut squash. Another option would be to use Brussels sprouts or cauliflower.
- delicata squash
- chickpeas
- smoked paprika
- salt
- maple syrup
- olive oil
- lemon
- dijon mustard
- black pepper
- fresh thyme
- fresh mint
- dinosaur kale
- arugula
- red cabbage
- apple
- pecans
- pumpkin seeds
How to Make Autumn Kale Salad
This salad is a really easy recipe to make. I love a good sheet pan recipe like this. By simply throwing ingredients onto a sheet pan and roasting them while chopping the salad ingredients and making the dressing simultaneously saves so much time.
- Preheat oven to 400 degrees.
- Combine delicata squash, chickpeas, smoked paprika, salt and maple syrup. Spread on a single layer on a sheet pan and bake for 20 minutes turning once halfway. Let cool.
- Make dressing by combining olive oil, maple syrup, lemon, dijon mustard, black pepper, mint and thyme. Blend until smooth.
- In a large bowl add kale, arugula, cabbage, apple, roasted squash and chickpeas plus pecans and pumpkin seeds. Pour dressing over and toss well until coated
Other Seasonal Vegan Recipes
Autumn Kale Salad
Ingredients
For Crispy Chickpeas and Delicata Squash
- 1 delicata squash cut in half moons
- 15 oz chickpeas drained
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tbsp maple syrup
For Dressing
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 lemon juiced
- 2 tsp dijon mustard
- 1 ea fresh black pepper to taste
- 3 sprigs fresh thyme leaves only
- 10 leaves fresh mint
For Salad
- 2 cups dinosaur kale
- 2 cups arugula
- 2 cups red cabbage shredded
- 1 large apple sliced
- ¼ cup pecans
- ¼ cup pumpkin seeds
Instructions
- Preheat oven to 400 degrees.
- Combine delicata squash, chickpeas, smoked paprika, salt and maple syrup. Spread on a single layer on a sheet pan and bake for 20 minutes turning once halfway. Let cool.
- Make dressing by combining olive oil, maple syrup, lemon, dijon mustard, black pepper, mint and thyme. Blend until smooth.
- In a large bowl add kale, arugula, cabbage, apple, roasted squash and chickpeas plus pecans and pumpkin seeds. Pour dressing over and toss well until coated.
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