Massaged Kale and Roasted Autumn Vegetable Salad


Massaged Kale and Roasted Autumn Vegetable Salad

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Servings and Ingredients

Serves 4
Apple Cider Dressing:
1 c. apple cider
3 tsp. cider vinegar
1 tsp. honey
¼ c. minced red onion
¼ tsp. minced fresh sage
¼ tsp. salt
⅛ tsp. pepper
2 tbsp. extra-virgin olive oil
½ tbsp. water
Roasted Autumn Vegetables:
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
4 medium carrots
2 tbsp. olive oil
¼ tsp. salt
⅛ tsp. pepper
To Assemble Salad:
2 bunch(es) fresh kale, washed, stemmed and roughly chopped into 2-inch pieces
2 tsp. cider vinegar
2 ½ tbsp. olive oil
¼ tsp. salt
½ c. Hy-Vee dried cherries
⅓ c. sunflower seeds, toasted
½ c. freshly shredded Sartori Reserve BellaVitano raspberry cheese


  1. Apple Cider Dressing: Simmer cider in small saucepan over medium-high heat until reduced to 1/3 cup, about 8 minutes. Transfer to large bowl; let cool, Then whisk in vinegar, honey, onion, sage, salt and pepper. Whisking constantly, drizzle in 2 tablespoons oil and 1/2 tablespoon of water.
  2. Roasted Autumn Vegetables: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil. Toss squash and carrots with 2 tablespoons olive oil, salt and pepper and spread out over prepared baking sheet. Roast squash until tender and golden brown, 30 to 40 minutes.
  3. Remove squash from oven and drizzle with 3 tablespoons of the dressing. Toss gently to coat and allow to cool for 15 to 20 minutes. (If necessary, squash can be held at room temperature for up to 1-1/2 hours.)
  4. Kale: Place washed, stemmed and chopped kale in a large bowl. Drizzle with vinegar and oil and sprinkle with salt. Using your fingertips, “massage” kale for 2 to 3 minutes or until it has shrunk to half the original size. Set aside.
  5. To Assemble: Add dried cherries, toasted sunflower seeds and roasted vegetables to kale. Drizzle with remaining vinaigrette and toss gently. Top with cheese and serve.