Roasted Delicata Kale Salad

In light of the upcoming holiday(s) and my most recent post on navigating Thanksgiving with health and ease, I felt inspired to share one of my favorite veggie-centric side dishes. I find that embracing a healthier diet and lifestyle is way easier when we shift our focus from restriction, elimination, and lack to one of abundance and addition. Don’t worry so much about what you “shouldn’t” eat, but instead focus on adding in nutrient-rich, body-loving, and delicious foods.

An all-or-nothing mindset has no place in a happy, healthy, and balanced life. You can eat turkey and gravy and pie but also kale and carrots and and squash. These healthful additions will 1) provide you with the enzymes, minerals, and fiber needed to digest the rest of your (perhaps less-than-ideal) meal and 2) will fill you up a bit so you don’t overdo it on the not-so-good stuff. This is my personal practice for holidays and indulgent nights out, as it allows you the freedom to enjoy yourself while still staying aligned with your health goals. 

Roasted delicata squash is so naturally sweet and satisfying, so when paired with dark leafy kale and juicy pomegranate you have a really well-rounded and flavorful dish. I roasted the squash with a bit of turmeric powder for an extra anti-inflammatory boost, and because it also pairs really well flavor-wise. 

I prepared the kale by “massaging it” because it’s Thanksgiving and it was feeling a little stressed. Not but really, this is my favorite way to prep raw kale. Throw a little lemon juice, olive oil, and Himalayan salt over the greens and start massaging it with your hands. This process gently softens and breaks down the stiff, slightly-bitter leaves. For best results, allow the massaged kale to sit for a few hours (or overnight) before serving.


Yields 4 side servings