Print
Warm Fall Harvest Salad | DoYouEvenPaleo.net

Warm Fall Harvest Salad

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 servings 1x
  • Category: Side dish
  • Method: roasted

Scale

Ingredients

For the salad

  • 3 ounces prosciutto
  • 1 bunch kale, stems removed
  • 1 medium delicata squash, cut lengthwise and sliced into half moons
  • 2 apples, cored and chopped (about 2 1/2 cups)
  • 1/2 cup walnuts, chopped
  • 2 tablespoons extra virgin olive oil

For the vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar

Instructions

  1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Lay prosciutto out flat on the parchment paper and bake for 10-12 minutes, until crispy. Be careful not to burn it! Transfer the prosciutto to a wire rack to cool and crisp up further.
  2. Increase the oven to 400 degrees. Toss the sliced delicata squash in 1 tablespoon of olive oil. Lay the squash out on the same lined baking sheet that you used for the prosciutto. Bake for 20 minutes, flip, then bake for an additional 10 minutes. Transfer to a large bowl.
  3. Roughly chop the kale leaves. Drizzle the remaining tablespoon olive oil over the kale and massage it in with your fingers. Once all the kale is coated, transfer it to the same baking sheet that you used for the delicata squash. Bake for 10 minutes, until wilted and slightly crispy on the edges.
  4. Meanwhile, make the vinaigrette. Combine the extra virgin olive oil and rice vinegar, whisking until emulsified.
  5. Combine the kale, delicata squash, chopped apples, and walnuts to a large bowl. Pour the vinaigrette overtop and toss to combine. Just before serving, break up the crisped prosciutto and stir into the salad. Serve immediately!

Keywords: Warm Fall Harvest Salad, paleo kale salad