Kale and Delicata Squash Salad with Orange Maple Vinaigrette

Written by Kajsa IngelssonApril 29, 2020

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:

  1. Preheat oven to 400ºF (205°C).
  2. 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.
  3. While the squash is cooking, cook the lentils according to the instructions on the package.
  4. 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.
  5. 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.
  6. Transfer the kale leaves to a bowl and toss with the rest of the ingredients.
  7. Serve with the remaining vinaigrette on the side.