Roasted Delicata Squash Harvest Kale Salad {Paleo, Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A seasonal kale salad with roasted delicata squash, apples, pecans, and cranberries dressed in a naturally-sweetened apple cider vinaigrette. Compliant with paleo and Whole30.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 oz kale (washed and chopped)
- avocado oil and sea salt (for massaging the kale)
- 2 delicata squash
- 2 med/large apples (cored and sliced into 1/2” slices)
- 3/4 tsp ground cinnamon
- 1 cup pecans
- 2/3 cup Dried cranberries (apple juice sweetened, for Whole30)
- 2 medjool dates (softened)
- 3 Tbsp water
- 3 Tbsp apple cider vinegar
- 2 tsp mustard
- 1/2 tsp cinnamon
- 1/4 tsp sea salt (fine grain, or to taste)
- 1/8 tsp black pepper (or to taste)
- 1/3 cup avocado oil (or light olive oil)
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
- 15m
- Cook
- 25m
- Sodium
- 115mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 746mg
- Calcium
- 171mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.