Harvest Chopped Salad
also called fall harvest chopped · harvest salad · autumn chopped salad · fall salad · squash and kale salad · chopped kale salad
- The Bowl Shop
- serves 4
- recipe says 50 min
- Salads
Three ways to read this recipe
The table
| Preheat the oven to 425°F (220°C) | |||
| 1 bunch(stemmed, chopped in 1/2-in pieces)lacinato kale | rub 1 min | chop in | toss |
| 1/4 tspkosher salt | |||
| 1 Tbs(15 mL)apple cider vinegar | |||
| 1 large(cored, in 1/2-in dice)honeycrisp apple | |||
| 2 ribs(sliced thin)celery | |||
| 1/3 cupdried cranberries | |||
| 1 lb(450 g; halved, seeded, sliced in 1/2-in half-moons)delicata squash | roast 425°F 25 min | ||
| 2 Tbs(30 mL)extra-virgin olive oil | |||
| 1/2 tspkosher salt | |||
| 1 cup(110 g)pecans | toast 6 min, cool hard | ||
| 2 Tbs(30 mL)maple syrup | |||
| 1/4 tspkosher salt | |||
| 1/8 tspcayenne | |||
| 3 oz(85 g; crumbled)goat cheese | |||
| 1/3 cup(80 mL)basic vinaigrette | |||
| Warm squash against cold vinaigrette is the feel of it. Dressed cold it is the same things and a duller plate | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.
Pans and tools
Before anything else
2rub 1 min
3roast 425°F 25 min
4toast 6 min, cool hard
5chop in
goes in with what step 2 made
6toss
goes in with what steps 3, 4 and 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min2 of 5 steps give no time
- Needs you
- about 7 min
- If you get it wrong
- Forgiving — every component holds a day in the fridge separately, and the salad is twenty seconds of tossing at the end
roast 425°F 25 min
25 minwalk awayfrom the start
toast 6 min, cool hard
16 minneeds youfrom the start
rub 1 min
1 minneeds you(we think)from the start
chop in
not timed1 min in
toss
not timed25 min in
- needs you
- you can walk away
- never timed
- we think
You'll need oven · sheet pan · skillet
Goes with
See how it is written
>> title: Harvest Chopped Salad
>> category: Salads
>> tags: kale, squash, pecans, apple, goat cheese
>> counters: The Bowl Shop
>> aka: fall harvest chopped, harvest salad, autumn chopped salad, fall salad, squash and kale salad, chopped kale salad
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 50 min
>> slack: forgiving — every component holds a day in the fridge separately, and the salad is twenty seconds of tossing at the end
Preheat the #oven{} to 425°F (220°C).
>> step: roast 425°F 25 min
Roast @delicata squash{1%lb}(450 g; halved, seeded, sliced in 1/2-in half-moons) with @extra-virgin olive oil{2%Tbs}(30 mL) and @kosher salt{1/2%tsp} on a #sheet pan{} for ~roast{25%min}, cut side down and not moved for the first fifteen.
>> step: toast 6 min, cool hard
Toast @pecans{1%cup}(110 g) with @maple syrup{2%Tbs}(30 mL), @kosher salt{1/4%tsp} and @cayenne{1/8%tsp} in a #skillet{} over medium heat for ~toast{6%min}, then spread them on parchment to ~cool{10%min} in a single layer.
>> step: rub 1 min
Rub @lacinato kale{1%bunch}(stemmed, chopped in 1/2-in pieces) with @kosher salt{1/4%tsp} and @apple cider vinegar{1%Tbs}(15 mL) for ~rub{1%min}.
>> step: chop in
Chop @honeycrisp apple{1%large}(cored, in 1/2-in dice), @celery{2%ribs}(sliced thin) and @dried cranberries{1/3%cup} into @&(~1)kale{}.
>> step: toss
Toss @&(~1)chopped salad{} with @&(~4)roasted squash{}, @&(~3)candied pecans{}, @goat cheese{3%oz}(85 g; crumbled) and @basic vinaigrette{1/3%cup}(80 mL) while the squash is still warm.
Warm squash against cold vinaigrette is the feel of it. Dressed cold it is the same things and a duller plate.