Warm Kale Salad with Roasted Delicata Squash (AIP)

This Warm Kale Salad with Roasted Delicata Squash is a simple, healthy side dish that is AIP and Paleo compliant, as well as vegan!

Looking for a delicious way to get more nutrient-packed greens in your diet? Well, look no further! This Warm Kale Salad with Roasted Delicata Squash is not only tasty and comforting; it’s also super easy to make!

I’ll be honest: Kale is not my favorite green to eat. It’s super nutritious, but its texture is just too fibrous for me. When I eat raw kale, I feel like I could chew forever and I’d still be swallowing a ball of fiber. But give that same kale a quick sauté, pair it with some savory-sweet roasted delicata squash and a light dressing, and that lowly kale transforms into something magnificent!

In fact, if you’re in the same boat as me, I dare you to make this Warm Kale Salad with Roasted Delicata Squash and then come back and tell me you still don’t like kale. I’m pretty sure it’s genuinely impossible.

Let’s get to it!

this recipe!

How to make

Warm Kale Salad with Roasted Delicata Squash

Ingredients

For the roasted delicata squash:

• 1 delicata squash, halved, seeded and sliced into 1/4″ slices
• 1 tsp avocado oil
• 1/4 tsp sea salt

For the warm kale salad:

• 1 Tbsp avocado oil
• 1 shallot, peeled and thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries (check ingredients for AIP compliance)
• 1 large bunch curly kale, deveined and roughly torn
• 2 Tbsp apple cider vinegar
• 2 tsp maple syrup
• 1/4 tsp sea salt
• 1/4 tsp ground cinnamon

Directions

Preheat oven to 425ºF. While the oven preheats, wash, core and slice the delicata squash. Add to a sheet pan, drizzle with avocado oil and sprinkle with sea salt. Toss to combine. Roast at 425ºF for 20-30 minutes, or until soft and toasted, flipping halfway through.

While the delicata slices roast, prepare the sautéed kale.

Add 1 Tbsp avocado oil to a large, deep skillet warmed over med-high heat. Sauté the sliced shallot for about 3 minutes, or until starting to soften. Add the minced garlic and cranberries and sauté for another minute.

Add the kale, apple cider vinegar, maple syrup, sea salt, and cinnamon to the skillet and toss to combine. Sauté until the kale starts to wilt, about a minute.

Remove to a serving bowl. Top with the roasted delicata squash and lightly toss to combine. Serve immediately.

This Warm Kale Salad is best served immediately. If you’d like to store leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, sauté over medium heat for just a minute or so.

Other recipes to try

If you liked this

Warm Kale Salad with Roasted Delicata Squash, you’ll love these other recipes:

Holiday Kale Salad with Maple-Balsamic Dressing

Paleo Herb-Roasted Acorn Squash (GF, DF, AIP)

Flavorful Zuppa Toscana with Only 6 Ingredients! (AIP)

If you enjoyed this Warm Kale Salad with Roasted Delicata Squash, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.

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