I have talked before about our bodies craving warm or cool foods depending on the season. And fall is the perfect example for this. Fall is usually synonym of soup season, or the good ole crockpot usually comes out of the cupboard a little more often.
While salads would be considered more of a cooling food, I really never stop eating them year round. And it turns out there is a way to turn a cool salad into a warm salad!
A couple root vegetables that need roasting is all a good base of greens needs to be in season.
Fall is also prime harvest season for winter squash. I’m sure everyone is quite familiar with the butternut squash, pumpkin and spaghetti squash, but there are other varieties out there which are just as delicious.
Delicata squash was originally what I had in mind for this recipe. It is super easy to prep and you can actually eat the skin so no peeling required which can be tedious sometimes with squash. But it was a little hard to come by so instead I went with a kabocha squash.
It is also known as Japanese pumpkin which is fitting since it does resemble a green pumpkin. It’s flavor profile is also similar to the pumpkin but with a sweeter side like the butternut squash. It is definitely worth a try!
If you can’t find either squash for your salad you can totally go ahead and use a butternut squash and it will be just as tasty.
I also decided to opt for a baby kale. Baby kale is a lot less bitter and much less tougher then normal kale. But you could also go ahead and use regular kale. I like to warm up the dressing before tossing it with regula kale since it helps to soften it up a bit!
Some potatoes to bulk the salad up, some goat cheese and pomegranate to brighten things up and I call this a perfect salad for fall!
Warm baby kale salad
- 4 cups baby kale see notes
- 1 cups baby potatoes halved
- 1.5 cups kabocha squash cubed
- 3 tbsp pomegranate seeds
- 2 tbsp pumpkin seeds
- 3 tbsp goat cheese
- 2 tbsp coconut oil
- 1 lemon – juiced or 3 tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp rosemary dried
- 1 garlic clove minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- Preheat oven at 400F
- Slice potatoes in half and place on a baking sheet lined with parchment paper. Toss in some coconut oil and place in oven for 30 minutes.
- Peel your squash, then cube in 1 inch pieces. Place on a parchment paper lined baking sheet, toss in coconut oil and place in oven for 20-25 minutes.
- In a small mason jar or a small bowl, squeeze the juice of 1 lemon. Add in the olive oil, rosemary, garlic, salt and pepper. Shake or whisk then mix a desired amount with your baby kale. Store remainder in the fridge.
- Divide your baby kale between 2 plates. Once the potatoes and squash are cooked, place on top of your kale.
- Top with pomegranate seeds, pumpkin seeds and goat cheese.
- Season with salt and pepper to taste and serve!
- I use baby kale for this recipe as it tends to be less bitter and less tough. If you wish to use regular kale, you can warm up the dressing slightly before tossing and it will help soften the kale.
- If you are having a hard time peeling your squash, you can microwave it for a 3-4 minutes.