This vibrant fall salad can be made with any variety of hearty fall vegetables you like. Here we’ve chosen acorn squash, beets, sweet potatoes and shallots; butternut or delicata squash would also be welcome additions.
Ingredients
- 3 shallots, halved
- 2 red beets, peeled and quartered
- 2 golden beets, peeled and quartered
- 2 small sweet potatoes, cut into 1-inch chunks
- 1 acorn squash, halved, seeded and cut into ½-inch-thick slices
- 1 head garlic, top sliced to expose cloves
- ¾ cup olive oil, divided
- 2½ teaspoons kosher salt, divided, plus additional, to taste
- 2 teaspoons smoked paprika
- 1½ teaspoons freshly ground black pepper, divided
- ¼ cup apple cider vinegar
- 2 teaspoons maple syrup
- 8 cups torn red or lacinato kale
- Chopped pecans, for garnish (optional)
Instructions
Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil or parchment paper. Place shallots, beets, sweet potatoes, squash and garlic on pan; drizzle evenly with ¼ cup oil; sprinkle with 2 teaspoons saltand paprika and 1 teaspoon pepper. Toss to coat. Bake until vegetables are tender, 25 to 35 minutes.
Let vegetables cool slightly. Squeeze roasted garlic cloves into a small bowl; mash with a fork. Stir in remaining ½ teaspoon each salt and pepper, vinegar and maple syrup until combined. Drizzle in remaining ½ cup olive oil, whisking constantly until smooth. Season with additional salt, if desired.
Place kale and half of vegetables in a large serving bowl; drizzle with half of dressing; gently toss to coat. Top with remaining vegetables; drizzle with desired amount of remaining dressing. Garnish with pecans, if desired.
