Kale and Delicata Salad with Citrus-Maple Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of massaged kale, roasted delicata squash, pomegranate, wheat berries, and pepitas, dressed with a citrus-maple vinaigrette. It's substantial enough to eat alone or serve alongside turkey and other mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium delicata squash (seeded, halved lengthwise, and cut into 1/2-inch slices)
- 3 tablespoons olive oil (divided)
- Salt and pepper (to taste)
- 1/4 cup freshly squeezed orange juice (about 1 orange)
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup (use Grade B if you have it)
- Zest from 1 orange
- A pinch or two of cayenne pepper (optional)
- 2 bunches kale leaves (about 1 pound, stems removed, leaves torn into bite-sized pieces)
- 1/2 cup pomegranate seeds
- 1/4 cup wheat berries (cooked according to package directions)
- 1/4 cup pepitas
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 256mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1083mg
- Calcium
- 354mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.