Kale Salad with Lemon Herb Vinaigrette

By Jenny Breen


2 bunches
1/2 Delicata Squash
1/2 red pepper
1/2 small red onion

1/3 cup olive oil
1/4 cup lemon juice
2 Tablespoons honey
2 Tablespoons Cider vinegar
1 teaspoons salt
2 cloves garlic, minced


De-stem the kale and massage until soft. Cut kale into bite sized pieces.
Thinly slice and de-seed the squash. Roast on a baking sheet at 400 degrees until lightly brown.
Thinly slice the red pepper and red onion.
Combine vegetables together in bowl.
Combine dressing ingredients and dress kale and vegetables to taste.

Prepared at the 2022 Harvest Social

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