Massaged Kale Delicata Squash Salad

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp

This massaged kale salad is the PERFECT addition to your Thanksgiving table! I make a different variation of it every year and it is always a crowd favorite.

It’s allll about the homemade candied pecans, so don’t skip them! They bring this salad to the next level with a surprising sweet crunch!

My Thanksgiving table is always filled with colorful foods, and this salad is the centerpiece! PLUS, it is naturally rich in iron, Vitamin A, C and K, and Calcium.

There are several different types of kale, which include curly kale, red Russian kale, baby kale, and dinosaur kale (also called lacinato kale or tuscan kale). I used dinosaur kale in this but curly kale would also be good.

I hope you make this salad for your friends and family and that is becomes a new staple at your Thanksgiving table!




For the Salad:

2 organic delicata squash, split, seeded, and thinly sliced

1/2 organic purple onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

¼ teaspoon ground cumin

3 medium garlic cloves, minced

3 bunches organic dino kale, removed from stems and chopped

3/4 cup raw organic pecans (candied…recipe below)

1 organic pomegranate, seeded

For the Candied Pecans:

¾ cup raw pecans

3 tablespoons Choc Zero maple syrup

1 teaspoon coconut oil or ghee

¼ teaspoon Himalayan sea salt

¼ tsp ground cinnamon

¼ teaspoon vanilla extract

For the Dressing:

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon mustard


  1. Preheat oven to 425° F.
  2. In a medium mixing bowl, toss sliced squash pieces, chopped onions, and minced garlic with 2 tablespoons oil.
  3. Season with the cumin, salt, and pepper then roast squash, onions, and garlic on a baking sheet for 45 minutes. Allow to cool for 15 minutes once removed from the oven.
  4. In a medium mixing bowl, massage kale in remaining tablespoon oil with ¼ teaspoon salt until tender.
  5. Meanwhile, prepare your candied pecans by heating your coconut oil over medium high heat in a small frying pan.
  6. Add the pecans and toast for one minute then add the remaining ingredients. Stir continuously for three minutes.
  7. Remove from heat and spread on a piece of parchment paper to cool for at least 15 minutes.
  8. In a large salad bowl, mix the massaged kale with the pomegranate, pecans, and roasted squash and onion. In a small bowl, mix the olive oil, mustard, and balsamic vinegar together and drizzle over the salad. Serve and enjoy!

Leave a reply