Recipes  Salads  

Delicate Kale Salad

Delicate Kale Salad

Delicate Kale Salad


  • Serves
    4 to 6

  • Prep Time
    20 minutes

  • Cook Time
    30 minutes

Ingredients

  •  ½ cup olive oil
  • 6 sprigs marjoram
  • 1 small delicata squash, seeds removed, sliced
  • ½ cup maple syrup, divided
  • ½ tsp cumin, coarsely ground
  • ¼ tsp onion powder
  • ¼ tsp cayenne
  • 1 TB lemon zest
  • 3 TB lemon juice
  • 1 bunch Lacinato kale, ribs removed, finely chopped
  • ¾ cup hazelnuts, roasted, roughly chopped, divided
  • Salt & freshly ground black pepper

Directions

  1. Preheat oven to 350º F.
  2. Make the marjoram oil: In a small saucepan, heat ¼ cup oil over medium heat. Gently add all of the marjoram. When the oil is no longer bubbling, strain the oil and reserve. Transfer the fried marjoram onto a paper towel-lined plate and salt lightly.
  3. Make the roasted delicata: On a parchment-lined sheet pan, mix the squash with ¼ cup marjoram oil, ¼ cup maple syrup, cumin, onion powder and cayenne, and season to taste with salt and pepper. Roast the squash until tender, 20 to 25 minutes. Set aside.
  4. Make the maple vinaigrette: In a small mixing bowl, whisk together the remaining ¼ cup maple syrup, lemon zest and juice. While whisking, stream in the remaining ¼ cup marjoram oil. Season the vinagrette to taste with salt and pepper.
  5. In a large mixing bowl, mix the kale, ½ cup hazelnuts and roasted squash. Season the salad with the maple vinaigrette to taste, then transfer to a large platter. Garnish with remaining hazelnuts and fried marjoram

In this recipe

Organic Everyday Extra Virgin Olive Oil

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Specifically crafted with cooks and bakers in mind.

In this recipe

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Original Extra Virgin Olive Oil (500ml)

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Our highest polyphenol EVOO straight from Southern Greece.

Original EVOO & Balsamic Vinegar Duo

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Extra Virgin Olive Oil and Balsamic Vinegar: a match made in the Mediterranean.