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RECIPE
20 INGREDIENTS14 STEPS1hr

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.
Autumn Kale Salad + Maple Sage Vinaigrette Recipe | SideChef
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.
Curious Fig
Figs and curiosity, a combination for an am amazing culinary journey!
http://www.thecuriousfig.com
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Estimated Total: Estimated Total:
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Curious Fig
Figs and curiosity, a combination for an am amazing culinary journey!
http://www.thecuriousfig.com
1hr
Total Time
$4.40
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
or Gala Apple
1 bunch
Tuscan Kale
or Curly Kale
1
Delicata Squash
1
Shallot
3 Tbsp
Coconut Oil
3 sprigs
3 Tbsp
Pepitas
1/2 Tbsp
Ground Cinnamon
to taste
Nonstick Cooking Spray
to taste
Asiago Cheese , shaved
3 Tbsp
1 Tbsp
2 Tbsp
Orange Champagne Vinegar
1/2 Tbsp
Whole Grain Mustard
1/2 Tbsp
Dijon Mustard
to taste
to taste
Freshly Ground Black Pepper
1/4 cup
1 clove
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Nutrition Per Serving

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CALORIES
1058
FAT
61.5 g
PROTEIN
14.0 g
CARBS
122.0 g

Cooking Instructions

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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 (to taste) 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 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 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 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 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 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!
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Nutrition Per Serving
Calories
1058
% Daily Value*
Fat
61.5 g
79%
Saturated Fat
26.9 g
134%
Trans Fat
0.0 g
--
Cholesterol
20.4 mg
7%
Carbohydrates
122.0 g
44%
Fiber
20.8 g
74%
Sugars
61.3 g
--
Protein
14.0 g
28%
Sodium
400.4 mg
17%
Vitamin D
--
--
Calcium
272.6 mg
21%
Iron
6.2 mg
34%
Potassium
961.8 mg
20%
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