As I stood at the kitchen counter, the aroma of roasted butternut squash wafted through the air, making my mouth water in anticipation. Enter the Sweet Kale Salad with Squash and Candied Hazelnuts—a vibrant dish that not only looks stunning but also marries various flavors in a way that’s hard to resist. This salad is perfect for elevating your lunch game or impressing at dinner parties. It’s packed with nutritious ingredients, making it a healthy choice that doesn’t skimp on taste. The earthy sweetness of the roasted squash paired with the crunchy, caramelized hazelnuts creates a delightful texture adventure in every bite. Are you ready to bring some color into your meal? Let’s dive into this seasonal beauty!
Why is this salad so irresistible?
Vibrant Colors: The Sweet Kale Salad bursts with the beautiful hues of roasted squash and candied hazelnuts, making it a feast for the eyes and taste buds alike.
Flavor Explosion: Combining sweet, salty, and tangy elements, this salad creates a balanced flavor profile that keeps you coming back for more.
Nutritious Delight: Packed with vitamins A and C from kale and squash, this recipe is a guilt-free way to enjoy your greens while also satisfying your hunger.
Crowd-Pleaser: Serve it as a stunning side or a refreshing main dish, and watch as guests rave about its delicious flavors. For additional crunch, consider adding roasted chickpeas or even a dash of Tzatziki Chicken Salad to the mix!
Easy Preparation: With simple instructions and quick prep time, you can whip up this delightful salad in no time, leaving you stress-free to enjoy your meal.
Sweet Kale Salad with Squash Ingredients
For the Salad
• Kale – A hearty base that adds a delightful crunch; can swap with spinach for a milder flavor.
• Butternut Squash – Adds sweetness and vibrant color; roasting enhances its natural flavors. Substitute with pumpkin if needed.
• Candied Hazelnuts – Provide a sweet and crunchy contrast; feel free to use pecans or walnuts as alternatives.
For the Dressing
• Olive Oil – Ideal for both roasting and dressing; can be exchanged for avocado oil.
• Maple Syrup – Sweetens the dressing and nuts; replace with honey for a non-vegan option.
• Apple Cider Vinegar – Balances the sweetness with acidity; lemon juice can work as a great substitute.
• Dijon Mustard – Adds depth and flavor to the dressing; reduce or swap for honey mustard if you prefer something milder.
• Salt and Pepper – Essential for enhancing flavors; use to your taste.
Enjoy crafting this Sweet Kale Salad with Squash and Candied Hazelnuts, and let your kitchen come alive with flavor!
Step‑by‑Step Instructions for Sweet Kale Salad with Squash and Candied Hazelnuts
Step 1: Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). In a bowl, toss the hazelnuts with maple syrup until evenly coated. Spread them out in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 10–15 minutes, or until they are golden brown and fragrant, keeping a close eye on them to avoid burning.
Step 2: Roast the Squash
While the hazelnuts are roasting, prepare your squash. Cubing the butternut squash into bite-sized pieces, toss them with olive oil, salt, and pepper in a mixing bowl. Spread the seasoned squash onto another baking sheet and roast for about 25–30 minutes at 400°F (200°C), or until tender and caramelized, stirring halfway through for even cooking.
Step 3: Prepare the Dressing
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste. Aim for a well-blended dressing that balances sweetness and acidity, which will elevate your Sweet Kale Salad with Squash and Candied Hazelnuts.
Step 4: Assemble the Salad
Once your roasted squash and hazelnuts have cooled slightly, grab a large bowl and add the washed and chopped kale. Gently massage the kale with your hands for about a minute to soften its texture. Then, fold in the roasted squash and candied hazelnuts, creating a colorful and inviting mix in your salad bowl.
Step 5: Dress the Salad
Pour the dressing you prepared earlier over the salad mixture. Use salad tongs or two forks to toss everything together thoroughly, ensuring the kale is evenly coated and every bite bursts with flavor. Taste the salad and adjust the seasoning as needed.
Step 6: Serve and Enjoy
Your Sweet Kale Salad with Squash and Candied Hazelnuts is now ready to be served! This vibrant dish can be enjoyed chilled or at room temperature. Consider presenting it as a stunning centerpiece for your table, allowing the colors and textures to shine through, while delighting your family or guests with every bite.
What to Serve with Sweet Kale Salad with Squash and Candied Hazelnuts
Elevate your dining experience by pairing this delightful salad with complementary dishes that enhance its vibrant flavors and textures.
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Creamy Avocado Toast: The rich, creamy texture of avocados pairs beautifully, adding a luscious mouthfeel that balances the crunch of the salad.
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Grilled Chicken Skewers: Marinated in lemon and herbs, these tender chicken pieces provide a savory contrast that rounds out the meal perfectly.
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Quinoa Pilaf: This fluffy, protein-packed side adds a nutty flavor and a delightful chewiness, making for a balanced plate.
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Roasted Garlic Bread: Crunchy and warm, garlic bread is perfect for scooping up bites of salad, enhancing the flavors while adding a comforting element.
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Fruit-Infused Water: Refreshing and light, a combination of lemon and mint in your water perfectly complements the sweetness of the salad.
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Chocolate Mousse: End your meal on a decadent note with a light chocolate mousse; its rich creaminess contrasts delightfully with the salad’s textures.
These additions ensure that your Sweet Kale Salad with Squash and Candied Hazelnuts not only dazzles with its flavors but creates a truly satisfying and wholesome dining experience.
Storage Tips for Sweet Kale Salad
Fridge: Store leftover salad in an airtight container for up to 2 days. Keep in mind that the kale might wilt as it sits.
Room Temperature: This salad is best enjoyed fresh. If serving at a gathering, only prepare enough for immediate consumption to maintain its texture.
Reheating: If you prefer warm vegetables, reheat the roasted squash separately in the microwave or oven, then reassemble the salad, but enjoy it best cold.
Freezer: Freezing is not recommended for the Sweet Kale Salad, as the texture of the kale and candied hazelnuts will be affected upon thawing.
Sweet Kale Salad with Squash Variations
Customize this dish to make it your own, and elevate your culinary experience with these delicious twists!
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Protein Boost: Add roasted chickpeas for a crunchy texture and an extra dose of protein that makes the salad more filling.
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Fruity Twist: Incorporate fresh pomegranate seeds or diced apples for additional sweetness and vibrant pops of color that sing with freshness.
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Nut Alternatives: Swap candied hazelnuts for pecans or walnuts to explore different flavor profiles while keeping that delightful crunch.
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Grain Add-in: Mix in quinoa or farro for a hearty base that adds chewiness and turns your salad into a complete meal.
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Heat Factor: Sprinkle in some red pepper flakes or sliced jalapeños to introduce a gentle heat that balances the sweetness of the squash.
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Dressing Variations: Try using yogurt or tahini instead of olive oil for a creamy dressing that adds richness to the salad while keeping it healthy.
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Vegan Version: Substitute honey with agave nectar in the dressing for a fully vegan-friendly option that retains the sweetness.
Don’t hesitate to add your unique touch—after all, cooking is all about creativity! For another delightful twist on healthy eating, consider whipping up a side of Cheesy Broccoli Bacon Sweet or even a hearty dish like our Low Carb Bowls. Enjoy the journey of crafting your perfect salad!
Make Ahead Options
Preparing the Sweet Kale Salad with Squash and Candied Hazelnuts ahead of time is a fantastic way to save precious minutes during your busy week. You can roast the butternut squash and make the candied hazelnuts up to 3 days in advance; simply allow them to cool and store each in separate airtight containers in the refrigerator. Additionally, you can prepare the dressing and refrigerate it overnight for optimal flavor infusion. When you’re ready to serve, massage the chopped kale and combine it with the roasted squash and nuts; then drizzle with dressing right before serving to keep everything fresh and crisp. This make-ahead approach ensures your salad remains just as delicious, with all the vibrant flavors intact!
Expert Tips for Sweet Kale Salad
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Massage the Kale: Lightly massaging the kale with your hands helps to soften its texture, making it more enjoyable to eat and less tough.
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Keep a Close Eye: When roasting the candied hazelnuts, stay vigilant! They can go from perfectly golden to burnt very quickly, so monitor them closely.
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Cool Your Veggies: Allow the roasted squash to cool slightly before adding it to the salad, which helps maintain the kale’s crispiness and prevents wilting.
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Balance the Dressing: Taste the dressing before adding it to the salad, adjusting the sweetness and acidity to your preference. This ensures your Sweet Kale Salad with Squash and Candied Hazelnuts is packed with the perfect flavor balance.
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Add Your Favorites: Feel free to customize the salad with additional toppings like roasted chickpeas or seasonal fruits for extra texture and flavor.
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Storing Leftovers: If you have any leftover salad, store it in an airtight container. Just note that while it will keep for up to two days, the kale may wilt slightly!
Sweet Kale Salad with Squash and Candied Hazelnuts Recipe FAQs
How do I choose the right kale for this salad?
Absolutely! Look for fresh kale leaves that are vibrant green and firm; avoid any with yellowing or dark spots. Lacinato or dinosaur kale works beautifully, but typical curly kale will do just fine too. If kale isn’t your thing, consider using spinach or a mix of greens for a milder flavor.
How can I store leftover Sweet Kale Salad?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that while it may still taste delicious, the kale will wilt, resulting in a softer texture. To reduce moisture retention, store the dressing separately and add it just before serving.
Can I freeze the Sweet Kale Salad with Squash and Candied Hazelnuts?
Freezing is not recommended for this salad. The texture of kale and candied hazelnuts will change upon thawing, resulting in a less appealing consistency. However, you can freeze any leftover roasted squash separately for up to 3 months. Just let it cool completely, then store it in a freezer-safe container. Thaw the squash in the fridge before adding it to a fresh salad later.
What is the best way to reheat roasted squash?
To reheat, simply place the squash on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave it in short intervals of 30 seconds until warm. This method allows you to enjoy the warmth of the squash without compromising the integrity of the salad.
Is this salad safe for people with nut allergies?
If nut allergies are a concern, you can absolutely substitute the candied hazelnuts with seeds, such as sunflower or pumpkin seeds. These will still offer a nice crunch while ensuring that you can enjoy the Sweet Kale Salad without any health concerns. Always double-check your dressing ingredients as well, as cross-contamination can happen.
Sweet Kale Salad with Squash and Candied Hazelnuts Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Toss the hazelnuts with maple syrup in a bowl until evenly coated. Spread out on a baking sheet and roast for 10–15 minutes until golden brown and fragrant.
- Prepare your squash by cubing it into bite-sized pieces. Toss the squash with olive oil, salt, and pepper in a mixing bowl, then spread onto another baking sheet and roast at 400°F (200°C) for about 25–30 minutes, stirring halfway through.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste, ensuring a balanced dressing.
- In a large bowl, add washed and chopped kale. Lightly massage the kale to soften it, then fold in the roasted squash and hazelnuts.
- Pour the dressing over the salad mixture and toss thoroughly to coat evenly. Adjust seasoning to taste.
- Serve the salad chilled or at room temperature, enjoying the vibrant colors and flavors.
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