Autumn Kale Salad + Maple Sage Vinaigrette Recipe | SideChef
In this case, I picked up a beautiful delicata squash from the market and bundles of kale and sage. I spotted coconut oil and quinoa in the pantry and set off to create a salad that would strike a...
Keywords
- Peanut-Free
- Fish-Free
- Cheese
- American
- Oven
- Stove
- Grain-Free
- Intermediate
- Low Salt
- Egg-Free
- Soy-Free
- Tomato-Free
- Pescatarian
- Gluten-Free
- Lunch
- Healthy
- Shellfish-Free
- Dinner
- Vegetarian
- Summer
Ingredients
- 1 Honeycrisp Apple
- 1 bunch Tuscan Kale
- 1 Delicata Squash
- 1 Shallot
- 3 tablespoon Coconut Oil
- 3 sprig Fresh Sage
- 3 tablespoon Pepitas
- 2 teaspoon Ground Cinnamon
- as needed Nonstick Cooking Spray
- to taste Asiago Cheese
- 3 tablespoon Olive Oil
- 1 tablespoon Maple Syrup
- 2 tablespoon Orange Champagne Vinegar
- 2 teaspoon Whole Grain Mustard
- 2 tablespoon Apple Cider Vinegar
- 2 teaspoon Dijon Mustard
- to taste Sea Salt
- to taste Freshly Ground Black Pepper
- 1/4 cup Quinoa
- 1 clove Garlic
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