An Easy Go-To Kale Salad

Fall Kale Salad with Roasted Squash, Hemp Hearts, Crispy Capers

healthy kale salad


1 bunch of Lacinato Kale, washed and torn into bite size pieces, ribs removed

1 Delicata Squash

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1/4 cup Capers, drained

2 tablespoons Hemp Hearts

1/4 cup Parmesan Cheese, shaved

Pumpkin Seed Oil Dressing

2 tablespoons Cold-pressed Pumpkin Seed Oil

1 tablespoons Extra Virgin Olive Oil

2 1/2 tablespoons Aged Balsamic Vinegar

1 teaspoon Kosher Salt


Preheat oven to 400 degrees Fahrenheit.

Cut off the ends of the Delicata squash and then cut in half, lengthwise. Scoop out the seeds and discard. Cut each half of the squash into 1/2″ slices. Toss with olive oil and place on a foil-lined baking sheet. Season with salt and pepper. Roast the squash for 30-35 minutes until fork tender and lightly browned.

Spread out the drained capers on a small baking sheet lined with parchment paper. Bake in the oven for 15-18 minutes, shaking occasionally. Capers should turn crispy but not burnt.

While the squash and capers are roasting, whisk together the pumpkin seed oil, extra virgin olive oil, balsamic vinegar, and kosher salt. Place the torn kale in the bowl with the dressing and massage well to coat  and soften the kale. Just before serving toss in the parmesan cheese and hemp hearts. Top each salad with Delicata squash and crispy capers.

Want more healthy recipes? Try this Kale Cesar or this Spaghetti Squash Pasta.

Photographed by Alli Shepherd.