This is a very seasonal salad that can be easily be adapted to whatever fall produce you have at home. Perfect for weeknight dinners or holiday tables, all the elements can be prepped ahead of time While this one features buffalo mozzarella, roasted delicata squash, and kale another version I make often is with feta, roasted beets, and red shisho.
Fall Kale + Roast Veg Salad
1 head kale, curly or purple
1 lemon, juice + zest
A few tablespoons olive oil
1 shallot, sliced
Handful of baby carrots, stems cleaned + trimmed
1 small delicata squash, sliced and seeds scooped out
A few drizzles maple syrup
Pinch of red pepper flakes
1 asian pear, sliced
1 ball buffalo mozzarella, torn or sliced
Handful of pomegranate seeds
Sprinkle of pistachios, coarsely chopped
Drizzle of balsamic
Flaky sea salt + fresh pepper
Preheat oven to 400F.
Toss carrots in olive oil, salt, pepper, and a few drizzles of maple syrup on a baking sheet. Arrange carrots so they lay flat. On another baking sheet, toss delicata squash with olive oil, salt, pepper, a few drizzles of maple syrup and a pinch of red pepper flakes. Roast in oven until they start to crisp up and the delicata squash turns a beautiful deep golden color. Carrots should take about 20 minutes and squash about 30 minutes. Keep a watchful eye and turn them halfway through so each side roasts evenly.
While vegetables roast, massage kale with olive oil, lemon, lemon zest, shallot and a few pinches of sea salt and freshly ground pepper. Set aside to soften until ready to assemble.
Once the vegetables are roasted, you can assemble the salad and enjoy warm or save for later and eat at room temperature. To assemble, transfer kale to a large serving platter and top with carrots, delicata squash, buffalo mozzarella, sliced pear, a sprinkle of pistachios and pomegranate seeds. Drizzle with balsamic, more olive oil, lemon zest, sea salt and freshly ground pepper. Serve with some sliced bread or alongside a cozy fall soup for a nourishing, seasonal meal.