Maille Holiday Kale Salad with Orange Vinaigrette
Prep Time: 20 Minutes
Cook time: 80-90 Minutes
Serves: 4-6
Ingredients
Marinade/Dressing
- 3/4 cup (180 ml) Extra-virgin olive oil
- 1/2 cup (120 ml) Maille Balsamic Vinegar
- 3/4 cup (180 ml) Orange juice
- 2 tbs (30 g) Maille Honey Dijon Mustard
- 1 tsp (5 g) Sea salt
- 1/4 tsp (0.6 g) Fresh ground black pepper
- Zest of 2 oranges
Salad
- 1 delicata squash, sliced into roughly ¼” thick slices, seeds + ends removed
- Sea salt
- 1 bunch (about ½ pound – 225 g) lacinato kale (or kale of your choice), roughly chopped
- 1 ½ cups (255 g) Cooked quinoa
- ½ cup (75 g) Dates, roughly chopped
- ⅓ cup (45 g) Toasted pumpkin seeds
- 4-6 oz (115 – 170 g) Goat cheese
Preparation
- Preheat the oven to 400°F.
- In a medium sized bowl, whisk together the olive oil, Maille balsamic vinegar, orange juice, Maille mustard, salt, pepper and orange zest until combined. Set aside.
- Place the delicata squash slices in a single layer in a smaller separate baking dish and drizzle with ⅓ cup of the marinade and sprinkle with sea salt.
- Place the squash in the preheated oven. Cook, checking every 20 minutes, flipping the squash slices as needed, until the squash is golden brown. The squash will take about 60-80 minutes. While the squash is cooking, go ahead and cook your quinoa.
- In a large serving bowl toss together the kale, quinoa, dates and pumpkin seeds along with the remaining marinade/dressing. Top with the delicata squash slices, and then sprinkle with goat cheese crumbles. (If making this salad to pair with the Cranberry Roast Chicken, top also with 1 cup of the cooked cranberries from the chicken marinade)
