Fall Kale Salad

Fall Kale Salad

Fall Kale Salad

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  • 1 red kuri squash
  • 1 delicata squash
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 cloves garlic
  • 1 cup wild mushrooms, chopped
  • 1 bunch curly kale, stemmed and chopped into medium pieces
  • 1 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon chopped parsley
  • 1/4 cup toasted pepitas
  • 1 tablespoon yellow sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon toasted coriander seeds, crushed
  • 1 teaspoon Aleppo pepper


Preheat oven to 400° F.

Remove seeds from squash. Cut into 1/2-inch slices, toss in oil with kosher salt, herbs and garlic. Roast in oven for 10 minutes or until fully cooked. Toss the wild mushrooms in oil and salt and roast at the same time as the squash.

While squash and mushrooms are roasting, prepare the kale and create the dressing.

Take squash and mushrooms out of oven and let cool. Remove the roasted herbs and garlic, discard. Once the squash and mushrooms are cool, massage the kale.

Combine in all ingredients including the seed mixture, top with dressing and serve.

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