This is a super nutritious salad that you’ll whip up in a jiffy! A tip from the chef (MOi) is to make it a few hours in advance, in that way you’ll let the kale marinate. It’s way tastier + it’s easier to digest!
Kale and Delicata Salad with Citrus-Maple Vinaigrette
Serves 2, about 30 min
- 1/2 medium delicata squash, seeded, halved lengthwise, and cut into medium thick slices
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 orange, juiced
- 1 tablespoon champagne or white wine vinegar
- 1 tablespoon maple syrup
- Zest from 1 orange
- A pinch or two of cayenne pepper (optional)
- 1 bunch kale leaves, stems removed, leaves torn into bite-sized pieces
- 5 strawberries
- 1/2 cup (1 dl) beluga lentils (optional)
- 1/2 cup (1 dl) pepitas
How to:
- Preheat oven to 400ºF (205°C).
- Toss the delicata squash with some olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
- While the squash is cooking, cook the lentils according to the instructions on the package.
- Also, whisk together the olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
- Place the kale leaves in a large bowl and massage them with about 1/2 of the dressing until they’re wilted and the bitterness is gone, around 3-5 min.
- Transfer the kale leaves to a bowl and toss with the rest of the ingredients.
- Serve with the remaining vinaigrette on the side.
