Y’all, this Kale Salad with Cheesy Squash Croutons is what I reach for in the fall. I want to eat autumn coded foods, but I don’t always want hot, heavy meals just because the seasons have changed. With the baby kale looking like a pile of fallen leaves and the squash practically screaming that fall has arrived, this salad scratches the itch.
The Parmesan dressing is immensely creamy and satisfying. I would honestly put it on just about anything. And these squash croutons have become a bit of an obsession because they’re fun to make and ridiculously snackable. Tbh, there’s a high risk that about half of any given batch will detour into my mouth on their way to the salad bowl.
I feel like this salad is really gonna slay at my holiday gatherings this year.
Feel Good Vibes
- Kale is a nutritional powerhouse. It’s packed with vitamins A, C and K, plus fiber and antioxidants. We see you, leafy greens.
- Delicata squash brings more than good looks to the table. It’s a great way to get some extra fiber and beta carotene, which your body converts into vitamin A.
- Healthy fats for the win! Extra virgin olive oil and pine nuts bring heart friendly unsaturated fats to the party, along with plenty of flavor and satisfying crunch.
Kale Salad Ingredient Substitutions
- Delicata squash: honeynut, acorn, kabocha, carnival
- Extra virgin olive oil: avocado oil, grapeseed oil
- Garlic: garlic powder, granulated garlic
- Italian seasoning: homemade (omit red pepper flakes and garlic powder)
- Sherry vinegar: red wine vinegar
- Red onion: shallot, sweet yellow onion
- Baby kale: spinach, romaine, or finely chopped curly kale
- Pine nuts: pumpkin seeds, pecans, walnuts
Kale Salad Recipe Tips & FAQs
- Do you need to peel delicata squash? No! Delicata squash has thin, edible skin that becomes tender when roasted. There’s no need to peel it, or any of the other squashes I listed in the substitute section above.
- Make sure to cut your squash pieces the same size so they all cook evenly.
- Word of caution for the Parmesan dressing—make sure to use real Parmigiano-Reggiano. It’s aged a minimum of 12 months and that changes its moisture content and protein structure, which allows you to get a really creamy dressing. The domestic parmesan I’ve tried makes a clumpy dressing.
- To roast pine nuts, heat the oven to 300˚F. Put the pine nuts on a baking sheet and check every 5 minutes until they’re golden brown. The average roasting time is 10 minutes.
Storage and Shelf Life
Make Ahead: dressing can be made 3 days in advance, salad can be prepped the day of and refrigerated, and dressed right before serving.
Refrigerate: not recommended after dressing the salad.
Freezer: not recommended.
Kale Salad Serving Suggestions
- Add Protein: Almond Breaded Chicken Cutlets are molto sympatico, crispy chickpeas could work too!
- Soup and Salad: Serve with Chicken and Wild Rice Soup.
- Wrap and Salad: Sweet Potato and Spinach Wrap would get along very well with this salad.
Final Thoughts
These little squash croutons are such a fun play on basic bitch salad croutons. I honestly think you’ll prefer them. Added bonus, it’s a great way to sneak in more veggies… something I’m always trying to do over here.
Make this kale salad and you’re not gonna need to light the pumpkin spice candle because your house is going to smell like autumn and solid life choices once you get these little squash buddies baking!
Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Kale Salad with Squash Croutons
Special Equipment
- Blender for Parmesan dressing
Ingredients
Squash Croutons:
- 1 large delicata squash
- 2 tablespoons extra virgin olive oil
- ½ cup blanched almond flour
- ½ cup grated Parmigiano-Reggiano
- ½ teaspoon Italian seasoning
- 1 clove garlic grated
- Sea salt to taste
- Freshly cracked black pepper to taste
Pickled Red Onion:
- ½ cup red onion sliced very thinly
- ¼ cup sherry vinegar
- ½ teaspoon sea salt
Salad:
- 5 ounces baby kale
- ⅓ cup pine nuts toasted
- 1 batch Parmesan Dressing 2 cups, you may have some left over
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Make the Croutons: Preheat the oven to 425˚F. Cut the delicata squash in half. Scoop out the seeds and slice the squash in ¼ inch slices. Lay them in a single layer on a baking sheet. Brush the squash with 2 tablespoons of extra virgin olive oil. In a bowl, combine ½ cup each of blanched almond flour and Parmigiano-Reggiano, ½ teaspoon of Italian seasoning, 1 grated clove of garlic and sea salt and freshly cracked black pepper to taste. Evenly sprinkle the mixture on top of the squash. Press it down to help it stick.
- Bake for 15 to 20 minutes, until the squash is tender and the crust is golden brown and toasty. Remove from the oven and allow to cool.
- Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and ½ teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
- Make the Salad: Wash and dry 5 ounces of baby kale. When ready to serve, toss the kale with the pickled onions, the desired amount of Parmesan dressing and salt and pepper to taste. Garnish with ⅓ cup toasted pine nuts and the delicata squash croutons.
Notes
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.