Warm Brussels Sprouts, Delicata Squash and Kale Salad

Dive into the heart of fall with this warm, nutrient-rich salad. Earthy Brussels sprouts, the mild sweetness of delicata squash, and the tenderized kale through massaging come together in a delightful blend. Accented by cranberries, pecans, and a tangy apple cider vinaigrette, this salad encapsulates the essence of the season.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 medium delicata squash, halved, seeds removed, and sliced into 1/2-inch half-moons
• 1 bunch of kale, stems removed and torn into bite-sized pieces
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste

For the Apple Cider Vinaigrette:

• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C). Arrange two oven racks in the middle and upper third of the oven.
2. Prepare the Vegetables: In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. On a baking sheet lined with parchment paper or a silicone mat, spread them out in a single layer. Using the same bowl, toss the sliced delicata squash with 1 tablespoon of olive oil, salt, and pepper, and lay them on a second baking sheet.
3. Roast: Place the Brussels sprouts on the middle rack and the delicata squash on the upper rack. Roast for 20-25 minutes, stirring occasionally, until the vegetables are golden and slightly crisp.
4. Massage the Kale: In a large bowl, drizzle a small amount of olive oil over the torn kale pieces. Using your hands, massage the kale until it softens and turns a darker green, about 2-3 minutes.
5. Prepare the Vinaigrette: In a small bowl or jar, combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until well combined.
6. Assemble the Salad: To the bowl of massaged kale, add the roasted Brussels sprouts and delicata squash. Sprinkle in the dried cranberries and chopped pecans. Drizzle with the apple cider vinaigrette and toss gently to combine.
7. Serve: Plate up individual portions of this warm, vibrant salad and enjoy the symphony of fall flavors!

Notes: Massaging kale softens its naturally fibrous texture and makes it more palatable and digestible in raw salads. The warm roasted vegetables contrast beautifully with the cool, tender kale, making this salad a delightful fall experience. Enjoy as a wholesome main or a hearty side.

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