I first made this salad for Thanksgiving two years ago. I had seen a delicata squash salad on 101 Cookbooks, and was struck with the idea to adapt the idea a bit. When my mom requested that I make that specific salad for two more parties within a month I scribbled down the recipe and have used the format many times since.
This year Aaron and I are celebrating 4 Thanksgivings- an early Thanksgiving dinner with his parents, a celebratory Thanksgiving celebration with a friend’s family, and two Friendsgivings. Today’s plans include making three different pie crusts, deep cleaning the living room, and debating how many pounds of mashed potatoes is enough for 4 people (I know 2 should be fine, but I’m feeling 5, you know?). This salad’s definitely going to be making an appearance at at least one event.
When I originally developed this recipe I wanted to give this salad a Midwestern feel. When I first started hearing about seasonal eating I was a teenager, and role model of seasonal eating seemed to come only from the South or California. It was both exhilarating and irritating. What was I supposed to eat when I can’t get locally grown oranges in the winter? Now that I’m older and we’ve grown a better network of farmers and distributers the local question is an exciting challenge. As it gets colder I want warming squash and crisp greens that will continue to grow until we hit a deep freeze. I want maple syrup, a product that only comes from cold climates, and strong apple cider vinegar. I want locally made cheese and carefully stored shallots. And no shade meant to the green bean casserole, but using ingredients that are a product of the place I live feels like a more true representation of Thanksgiving. I am thankful for the food that feeds me and the place that produces them. And I am thankful we have a specific time meant to celebrate our food and our home.
Delicata Squash and Kale Salad with Maple Vinaigrette
Delicata squash, if you haven’t seen it, is long and pale gold, with vibrant orange and green stripes. It looks a bit like if a zucchini got a winter makeover, and when it’s roasted it’s mild and nutty and creamy. The skin is edible, which is fortunate because it’s beautiful. Lacinato kale is also known as dinosaur kale (or cavolo nero) because of its bumpy appearance. This will still be delicious with the more common curly kale, but you will want to massage it more aggressively.
adapted from 101 Cookbooks
Serves 4-6 as a side
1 cup walnuts
1 delicata squash, halved, seeds removed. and sliced into 1/4 inch slices
4 tablespoons olive oil, divided
4 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 shallot, thinly sliced
salt and pepper
1 large bunch of lacinato kale, stems removed and leaves torn
2 radishes, thinly sliced
Parmesan cheese, for shaving
Preheat the oven to 350 degrees. Spread the walnuts onto a baking tray and toast in the oven for 8 minutes, until the walnuts are golden and rich tasting. Set aside.
Raise the oven temperature to 425. Toss the delicata squash in 1 tablespoon of olive oil and 1/4 teaspoon both of salt and pepper. Spread onto a baking tray, making sure the squash has plenty of room. Roast until tender and darkened on one side, 20 minutes.
Meanwhile, in a small bowl whisk together the apple cider vinegar, maple syrup, and shallot with the remaining three tablespoons of olive oil. Season generously with salt and pepper. The vinaigrette should have enough acid to feel it in the back of your throat.
In a large bowl toss the kale with half of the dressing and massage well. Keep rubbing the kale until it feels softened, and has turned a glossy dark green.
When you’re ready to assemble the salad, add the squash and the radishes to the kale and toss with the rest of the dressing. Transfer the salad to its serving container, and top with the toasted walnuts and shaved parmesan.