This vibrant kale salad is full of fall flavors and textures, and my favorite of all squashes - the DELICATA. It’s one of the few salads I’ve found that actually makes for good leftovers!
I had a lot to write about this kale salad (what can I say, writing about kale really brings out the words in me) but in lieu of what happened in Paris this weekend, I’ve been feeling particularly nostalgic to my semester when I studied abroad in Paris. It was this time five years ago that I was living in the 16th arondissement, drinking wine on the metro, smoking cigarettes, eating pain aux raisins for snacks, and exploring the city of light on my own. My several months in Paris were transformative, and I returned home an adult. My heart goes out to this city that I feel like I owe so much to, and that still enchants me to this day when I see a photo or think about just how perfect the light hits the air.
I think this was taken on my old school blackberry phone!
Studying abroad was the first time that I spent so much time…alone. My cell phone didn’t work there, so I couldn’t just call up my mom when I was walking to and from places. Same with Google maps - couldn’t use those! I lived with a host family that spoke no English (and also who wanted nothing to do with me!). To meet up with American friends, we had to make plans - I couldn’t just walk to the dining hall or the library and see a bunch of people that I knew. I spent a lot of time just in my own head, just getting to know me! I had to figure out stuff on my own.
Paris was also the first time that I started to learn a lot about my body and nutrition. I gained a lot of weight when I studied abroad, which at the time, I wish I had just embraced and enjoyed every pastry and glass of wine! Instead, I went for extremely long runs and sometimes worked out twice a day, triggering my first experience with binge/restricting. All of my Parisian friends were so skinny and would eat carbs after carbs! I would ask them incredulously, “how is it possible that you look this way and eat what you do?!” They would all respond “well are food doesn’t have preservatives like American food”.
While at the time it made no sense to me, I now would not be surprised if that plays a role in American obesity - maybe our bodies don’t process the food the same way that the French do since many of us have grown up on diets of processed foods. In France, farmer’s markets are cheaper than super markets. They also have the whole concept of portion control down…
I know the French would appreciate this salad’s simplicity, and the fact that I’ve served it next to a delicately cooked piece of white fish. Sending lots of (virtual) love over to that city and everything it taught me!
- 1 large bunch lacinato kale
- 1 medium sized delicata squash
- ¼ cup pecans (I used Trader Joe's sweet and spicy)
- 1 small apple
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper
- Olive oil spray
- Preheat the oven to 375 degrees F
- Slice the delicata squash lengthwise, and remove the seeds. Then slice width-wise into ½ inch pieces
- Coat the delicata squash with a little olive oil spray, salt and pepper. Place on a baking sheet and bake for 25-30 minutes, or until golden brown. I flipped once through
- Remove the ribs from the lacinato kale, and slice into thin pieces
- Remove the core of the apple, and then slice the remaining parts into thin pieces
- In a small bowl, whisk the money, olive oil, and red wine vinegar
- In a large salad bowl, place the kale and pour the dressing over. With clean hands, massage the dressing into the kale
- Add the pecans and the apples
- Remove the delicata squash from the oven, and add to the salad and toss
- Serve immediate, at room temperature, or store in the fridge for tasty leftovers all week!
If you like this, you’ll love: Kale and Brussels Sprouts Salad with Pine Nuts
Thanks for stopping by! 
