Kale Salad with Roasted Squash Pressure Cooker Style
A fresh and vibrant kale salad with roasted delicata squash, tossed in a tangy lemon-Parmesan vinaigrette. This quick and easy recipe combines tender roasted squash, massaged kale, crunchy walnuts, and a flavorful dressing for the perfect healthy meal or side dish.
Ingredients
Ingredients
- 2 bunches lacinato kale stemmed and thinly sliced crosswise
- ½ to ¾ cup Lemon-Parmesan Vinaigrette tangy dressing that brings everything together
- 1 pound delicata squash sliced into ¼-inch rings with skin on, seeds taken out
- 1 tablespoon olive oil for roasting the squash
- kosher salt to season as you go
- freshly ground black pepper to season as you go
- ½ cup chopped walnuts toasted for crunch and nuttiness
- ¼ cup thinly sliced red onion for a little zing
- 1 tablespoon Dijon mustard vinaigrette ingredient
- 2 teaspoons minced garlic vinaigrette ingredient
- ¼ cup fresh lemon juice vinaigrette ingredient
- ¼ cup grated Parmesan cheese vinaigrette ingredient
- ½ cup extra-virgin olive oil vinaigrette ingredient
Instructions
Instructions
- Preheat your oven to 400°F. Toss those delicata squash slices with olive oil, salt, and pepper on a baking sheet. You want 'em coated but not drowning.
- Roast the squash for about 20 to 25 minutes. Remember to flip 'em once halfway through for even browning. They should look tender and have some nice golden spots.
- While the squash is doing its thing, whisk together your Dijon mustard, minced garlic, fresh lemon juice, and Parmesan cheese. Then slowly drizzle in the extra-virgin olive oil while whiskin’ so it emulsifies nicely into your vinaigrette.
- Put your kale in a big bowl. Pour half the vinaigrette over it and massage that dressing into the kale for 2 to 3 minutes. You’ll see it kinda soften up and become less tough as you rub it.
- Once the squash is roasted and cooled a bit, add it to your kale along with the toasted walnuts and thinly sliced red onion. This gives the salad a good crunch and fresh bite.
- Pour the rest of the vinaigrette on top. Then toss everything gently to mix the flavors but without bruisin’ that kale too much.
- Season with extra salt and black pepper to your taste. You gotta trust your palate here and add what feels right.
- If you wanna bring it all together real good, let the salad sit for 5 to 10 minutes before serving. This gives those flavors a little time to blend.
Notes
This salad is perfect served fresh but also can be enjoyed after sitting for a bit to let flavors meld. Keep leftover vinaigrette separate if possible to maintain crispness of kale.