HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFall Harvest Kale Salad
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Fall Harvest Kale Salad

Fall Harvest Kale Salad

with Brussels Sprouts, Delicata Squash & Dijon Dressing

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Cooler weather always makes us think about…salad! Seriously, this robust salad will give you all the cozy fall feels. We toss tender kale with roasted Brussels sprouts and delicata squash, chewy dried cranberries, and a creamy, tangy honey Dijon dressing. It’s all topped with Parmesan cheese and walnuts for a hearty-yet-light-feeling dinner you’re going to want to make all year round.

Tags:Calorie SmartVeggie
Allergens:MilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

1 unit

Delicata Squash

4 ounce

Kale

1 unit

Lemon

1 ounce

Dried Cranberries

4 teaspoon

Dijon Mustard

2 tablespoon

Maple Syrup

3 tablespoon

Parmesan Cheese

(ContainsMilk)

½ ounce

Walnuts

(ContainsTree Nuts)

Not included in your delivery

11 teaspoon

Olive Oil

¼ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories630 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate83 g
Sugar44 g
Dietary Fiber13 g
Protein14 g
Cholesterol10 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Small Bowl
Plastic Wrap
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into ½-inch-thick half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Halve lemon.

2

• Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks.) • Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. • Meanwhile, add kale to a large bowl. Add a drizzle of olive oil; using your hands, massage until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly.

3

• In a small microwave-safe bowl, combine dried cranberries, 1 TBSP water (2 TBSP for 4 servings), and juice from the whole lemon. Cover with plastic wrap and microwave until softened, 1 minute. Transfer softened cranberries to a plate, reserving lemon-juice mixture in bowl. • To bowl with lemon-juice mixture, add mustard, maple syrup, 3 TBSP olive oil (6 TBSP for 4), and ¼ tsp sugar (½ tsp for 4). Whisk to combine. Season dressing with salt and pepper to taste.

4

• To bowl with kale, add roasted veggies, drained cranberries, half the dressing, and half the Parmesan. Gently toss to combine. Season with salt and pepper. • Divide salad between plates or shallow bowls. Drizzle with remaining dressing and garnish with walnuts and remaining Parmesan. Serve.