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SideChef
Recipes
American
Autumn Kale Salad + Maple Sage Vinaigrette
Recipe

20 INGREDIENTS • 14 STEPS • 1HR

Autumn Kale Salad + Maple Sage Vinaigrette

4.6
5 ratings
In this case, I picked up a beautiful delicata squash from the market and bundles of kale and sage. I spotted coconut oil and quinoa in the pantry and set off to create a salad that would strike a perfect autumnal balance of savory and sweet.
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Autumn Kale Salad + Maple Sage Vinaigrette
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
In this case, I picked up a beautiful delicata squash from the market and bundles of kale and sage. I spotted coconut oil and quinoa in the pantry and set off to create a salad that would strike a perfect autumnal balance of savory and sweet.
1HR
Total Time
$4.39
Cost Per Serving
Ingredients
Servings
2
US / Metric
Honeycrisp Apple
1
Honeycrisp Apple
or Gala Apple
Tuscan Kale
1 bunch
Tuscan Kale
or Curly Kale
Delicata Squash
1
Delicata Squash
Shallot
1
Shallot
Coconut Oil
3 Tbsp
Coconut Oil
Fresh Sage
3 sprigs
Fresh Sage
Pepitas
3 Tbsp
Pepitas
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Asiago Cheese
to taste
Asiago Cheese, shaved
Olive Oil
3 Tbsp
Olive Oil
Maple Syrup
1 Tbsp
Maple Syrup
Orange Champagne Vinegar
2 Tbsp
Orange Champagne Vinegar
Whole Grain Mustard
1/2 Tbsp
Whole Grain Mustard
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Sea Salt
to taste
Sea Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Quinoa
1/4 cup
Quinoa
Garlic
1 clove
Garlic
Nutrition Per Serving
VIEW ALL
Calories
1051
Fat
60.6 g
Protein
14.0 g
Carbs
122.0 g
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Autumn Kale Salad + Maple Sage Vinaigrette
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Slice the Delicata Squash (1) in half lengthwise and scoop out the seeds and innards. Slice the squash into half inch pieces and arrange them on a greased baking sheet.
step 3
Spray with additional Nonstick Cooking Spray (as needed). Sprinkle with a few grinds of Sea Salt (to taste), Ground Cinnamon (1 tsp). Place the baking sheet in the oven for 30 minutes, flipping the squash halfway through.
step 3 Spray with additional Nonstick Cooking Spray (as needed). Sprinkle with a few grinds of Sea Salt (to taste), Ground Cinnamon (1 tsp). Place the baking sheet in the oven for 30 minutes, flipping the squash halfway through.
step 4
Thinly slice the Shallot (1) In a small bowl, combine the Apple Cider Vinegar (2 Tbsp), and Orange Champagne Vinegar (2 Tbsp) Add in the sliced shallot and allow to marinate for at least 15 minutes.
step 4 Thinly slice the Shallot (1) In a small bowl, combine the Apple Cider Vinegar (2 Tbsp), and Orange Champagne Vinegar (2 Tbsp) Add in the sliced shallot and allow to marinate for at least 15 minutes.
step 5
Prepare Quinoa (1/4 cup) according to package's instructions. When finished, set the quinoa aside to cool.
step 5 Prepare Quinoa (1/4 cup) according to package's instructions. When finished, set the quinoa aside to cool.
step 6
Heat Coconut Oil (3 Tbsp) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprigs).
step 6 Heat Coconut Oil (3 Tbsp) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprigs).
step 7
When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain.
step 7 When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain.
step 8
Pour the remaining sage-infused oil into a small bowl. Finely mince or grate the Garlic (1 clove) and put it in the bowl.
step 8 Pour the remaining sage-infused oil into a small bowl. Finely mince or grate the Garlic (1 clove) and put it in the bowl.
step 9
Whisk in the the Maple Syrup (1 Tbsp), Dijon Mustard (1/2 Tbsp), Whole Grain Mustard (1/2 Tbsp), Olive Oil (3 Tbsp), Ground Cinnamon (1 tsp) and the vinegar that the shallot soaked in. Reserve the marinated shallot.
step 9 Whisk in the the Maple Syrup (1 Tbsp), Dijon Mustard (1/2 Tbsp), Whole Grain Mustard (1/2 Tbsp), Olive Oil (3 Tbsp), Ground Cinnamon (1 tsp) and the vinegar that the shallot soaked in. Reserve the marinated shallot.
step 10
When the delicata squash is golden brown, remove from the oven and set aside to cool. Begin preparing the salad by chopping the Lacinato Tuscan Kale (1 bunch) put it into a large mixing bowl.
step 10 When the delicata squash is golden brown, remove from the oven and set aside to cool. Begin preparing the salad by chopping the Lacinato Tuscan Kale (1 bunch) put it into a large mixing bowl.
step 11
Chop the Honeycrisp Apple (1) bite-sized pieces and add it to the kale.
step 11 Chop the Honeycrisp Apple (1) bite-sized pieces and add it to the kale.
step 12
Add the marinated shallot, cooked quinoa, and salad dressing to the bowl. Toss thoroughly to infuse the dressing into the kale. Let sit for 10 minutes to marinate.
step 12 Add the marinated shallot, cooked quinoa, and salad dressing to the bowl. Toss thoroughly to infuse the dressing into the kale. Let sit for 10 minutes to marinate.
step 13
Add in the cooled squash and gently toss. Freshly Ground Black Pepper (to taste)
step 13 Add in the cooled squash and gently toss. Freshly Ground Black Pepper (to taste)
step 14
Plate the salad and garnish with fried sage leaves, Pepitas (3 Tbsp) and Asiago Cheese (to taste) Serve and enjoy!
step 14 Plate the salad and garnish with fried sage leaves, Pepitas (3 Tbsp) and Asiago Cheese (to taste) Serve and enjoy!
Tags
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American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Summer
Vegetables
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