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Why I Love This Fig, Walnut & Squash Kale Salad Recipe
While it may not be something we often think, salads are for all seasons. In its simplest form, the greens, whether kale, spinach, or lettuce, become the bed for each season’s harvest. The coming of fall introduces so many exciting fruits and vegetables to the kitchen.
During the warm months, we have summer squash and in the cooler months, we get winter squash. Winter squash are thicker skinned and meant for curing and storing during the nongrowing season in cold, snowy climates. Butternut is the obvious choice for a winter squash, but there are numerous others. This salad uses delicata squash, which is also a winter squash, and pairs it with fresh figs, candied walnuts, and a simple sweet-tart vinaigrette.
What is Delicata Squash?
Delicata squash is a thin-skinned oblong winter squash. The flesh is paler orange than butternut squash, but still sweet. And what’s wonderful is the skin has a beautifully speckled appearance.
In general, the ridges around squash make it hard to peel. A lot of the flesh would have to be removed in order for it to be peeled successfully. Instead, the peel is easy and delicious to eat! Once roasted, the sugars in the squash caramelize and brown, bringing out the true sweetness.
What Makes a Salad Seasonal?
A lot of times, we think of a salad as the same boring thing: some lettuce, maybe tomato, shredded carrot, and a dressing. It’s more of a summertime side that we drudge through to get to the “real” part of the meal.
A seasonal salad is the meal, with crunchy, hearty, and appetite-filling ingredients that are in season and used when ripe. For this squash kale salad, the squash and figs are the main seasonal components. Figs ripen in early summer on a tree’s prior year’s growth. Then they have a second crop in the fall on the “new wood.”
Using what’s in season creates a salad that doesn’t feel just like a summer side dish! Nope, this is a full fall meal!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature or slightly chilled. Massage the kale with a bit of dressing first, then add roasted squash, figs, and candied walnuts and toss with the remaining vinaigrette.
To store – Kale holds up well. Store dressed salad for up to 2 days, or keep components separate for up to 5 days. Candied walnuts stay best in an airtight container at room temperature.
Have I Convinced You to Make This Recipe?
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Fig, Walnut & Squash Kale Salad
Ingredients
- 1 delicata squash
- 2 bunches kale stems removed and chopped
- 16 oz fresh figs stems removed and quartered
- 2 oz feta cheese crumbled
For the walnuts
- 1 ½ cups walnuts
- 2 tbsp maple syrup
- 1 tbsp light brown sugar
- ¾ tsp ground cinnamon
- ½ tsp cayenne pepper
- ¼ tsp kosher salt
For the dressing
- 2 tbsp minced shallot
- 1 clove garlic minced
- 3 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- ½ cup olive oil
Instructions
For the squash
- Preheat oven to 425°F.
- Remove the stem and cut the squash in half lengthwise. Remove the seeds and pith. Slice halves into ½-inch pieces and place them on a large baking sheet. Drizzle with 2 tbsp olive oil, rub with hands to coat evenly, and place in a single layer. Sprinkle with 1 ½ tsp salt and 1 tsp black pepper.1 delicata squash
- Roast in the preheated oven until golden and beginning to caramelize, 15-20 minutes. Remove from oven and set aside to cool.
For the walnuts
- Preheat oven to 425°F.
- On a baking sheet, combine the walnuts, maple syrup, brown sugar, cinnamon, cayenne pepper, and salt. Toss to evenly combine and spread to a single layer.1 ½ cups walnuts, 2 tbsp maple syrup, 1 tbsp light brown sugar, ¾ tsp ground cinnamon, ½ tsp cayenne pepper, ¼ tsp kosher salt
- Place in the oven and watch closely until the sugars begin to caramelize and the nuts are toasted, 5-8 minutes. Remove from the oven and stir occasionally while cooling to separate the pieces.
For the salad
- In a large salad bowl or a small jar, combine the shallot, garlic, mustard, salt, pepper, maple syrup, and apple cider vinegar. Whisk to combine. Continue to whisk and slowly add the olive oil in a steady stream.2 tbsp minced shallot, 1 clove garlic, 3 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp maple syrup, 3 tbsp apple cider vinegar, ½ cup olive oil
- Add the kale and toss to coat. Using hands, massage the kale slightly to tenderize. This can be done up to five hours before serving.2 bunches kale
- When ready to serve, add the prepared squash, figs, walnuts, and feta cheese.2 oz feta cheese, 16 oz fresh figs
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
love everything you do!
what size wooden bowl are you using here?