Kale Salad with Creamy Balsamic Vinaigrette

Prep Time

15-20 minutes

Serving Size

4 servings

This vibrant fall salad is proof that simple ingredients can deliver big flavor. Sweet roasted delicata squash, crisp kale, and tart pomegranate come together with a creamy maple balsamic dressing — all made better with Wesson Vegetable Oil. Its smooth, neutral taste is the secret to perfectly massaged kale and a silky, emulsified dressing that ties every bite together. Light yet satisfying, this salad is a beautiful balance of texture, color, and crave-worthy flavor.

Recipe creation by @madelineinthekitchen

CONTAINS:

Ingredients

Creamy Balsamic Viniagrette

Dijon mustard 1 tsp.

Maple syrup 1 tbsp.

Balsamic vinegar 2 1/2 tbsp.

Wesson Vegetable Oil 1/2 cup.

Garlic clove, minced 1 small.

Salt and pepper to taste.

Kale Salad

Delicata squash 2 sliced into quarter moons.

Red onion 1 small.

Pepitas 1/2 cup.

Kale, chopped 1 bunch.

Wesson Vegetable Oil 2 tbsp, for massaging kale and roasting).

Salt and pepper to taste.

Pomegranate seeds to garnish.

Method

Kale Salad

Preheat the oven to 400°F (200°C).

Toss the delicata squash, red onion slices, and pepitas with 1 tbsp Wesson Vegetable Oil, salt, and pepper.

Spread evenly on a parchment-lined baking sheet and roast for 15–20 minutes, until the squash is tender and slightly caramelized.

Creamy Balsamic Viniagrette

While the vegetables roast, add Dijon mustard, maple syrup, balsamic vinegar, ½ cup Wesson Vegetable Oil, garlic, salt, and pepper to a blender or use an immersion blender, and blend until smooth and emulsified.