I think it is high time for a new salad here on Healthy Seasonal Recipes isn’t it? It has been many months since my last one, and so much has changed with the seasons and what’s going into my salad bowl.

Lacinato Kale Salad with Roasted Delicata Squash, Chevre, Dried Cranberries and Sweet and Spicy Pecans

When the weather is chilly I don’t stop eating my daily salad. Instead I change the components. In the fall and winter, you’ll find me adding dried fruits, seeds, apples, pears, roasted squash and Brussels sprouts and spiced nuts to my big bathtub of salad every day. This is seasonal salad eating.

Lacinato Kale Salad with Roasted Delicata Squash, Chevre, Dried Cranberries and Sweet and Spicy Pecans

Buh Bye cucumber noodles with lemon basil. I moving on to the rich luscious salads of the fall. I am not even sad about it.


Like hello who would be bummed to get a salad if it is topped with caramelized roasted delicata squash. Not me!

Lacinato Kale Salad with Roasted Delicata Squash, Chevre, Dried Cranberries and Sweet and Spicy Pecans

And don’t even get me started on ALLLLLL the CHEEEEESE I am adding to my salads these days. Feta, blue cheese and fresh chevre are always within arms reach.

Lacinato Kale Salad with Roasted Delicata Squash, Chevre, Dried Cranberries and Sweet and Spicy Pecans


What are you having in your salad these days?

Do you add cheese to salad, if so do you do so more in the cooler months of the year?

Fall Salad with Lacinato Kale and Roasted Delicata Squash.

Cookbook news:

In Maple Cookbook news, yesterday I was on the radio here in the North East chatting with Chef Luca Paris. That was a total hoot! I love talking food with other foodies. I think we were all drooling at one point. Now, you can listen to it as you munch your salad by the magic of the interwebs. I was also on Vermont Public Radio on Tuesday too. Here’s the link if you want to listen to that one. Jane Lindholm is just as amazing in real life! #girlcrush

Don’t miss maple cookbook review posts by Rachel, Bill (with a giveaway), EA Stewart and Miryam from the last week! {I think the smoky and sweet turkey chili just may be the runaway star of the show! The other recipes are going to get jealous soon.}

Let me know if you have seen the book out and about! And if you have been cooking from the pages.

Happy Cooking!


For more like this, check out this Ultimate Guide to Kale!

4 ingredient kale cheddar soup | easy | 30 minutes or less | weeknight meal | Fall | Healthy Seasonal Recipes

4 ingredient kale cheddar soup

  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 1/2 cups, 4 servings 1x


You’re going to love this easy Kale Cheddar Soup recipe. It is only 4 ingredients and ready in less than 30 minutes. And it’s super healthy because it is just broth, kale, potatoes and cheddar cheese! The texture is so velvety. It’s hard to believe that it is naturally gluten-free, and requires no sautéing, no making of roux, no fancy ingredients.



  • 1 32-ounce box chicken broth
  • 4 cups, peeled 1-inch dice potatoes (20 ounces)
  • 4 packed cups chopped kale leaves
  • 6 ounces shredded sharp cheddar


  1. Bring broth and potatoes to a boil in a large saucepan. Reduce heat to maintain a simmer, and cook until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
  2. Add kale, and stir to wilt the kale. Cook, stirring occasionally, until the kale is bright green and just tender, about 5 minutes. Remove from the heat.
  3. Carefully puree in two batches in a blender or with an immersion blender.
  4. Stir in cheddar.


  • Calories: 186.49 cal
  • Sugar: 2.58 g
  • Sodium: 306.38 mg
  • Fat: 8.69 g
  • Saturated Fat: 4.51 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 17.54 g
  • Fiber: 1.85 g
  • Protein: 9.79 g
  • Cholesterol: 24.45 mg
Lacinato Kale Salad with Roasted Delicata Squash, Chevre, Dried Cranberries and Sweet and Spicy Pecans

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 entree salads 1x


A luscious and bold fall salad with roasted delicata squash, fresh chèvre, dried cranberries and sweet and spicy pecans.



  • 1 medium delicata squash
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper to taste
  • 12 cups clean, torn lacinato kale leaves (no ribs or stems)
  • ½ cup maple sherry, cranberry or walnut balsamic vinaigrette
  • ½ cup crumbled fresh chevre
  • ¼ cup dried sweetened cranberries
  • 2/3 cup sweet and spicy pecans or purchased spiced nuts


  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about ½-inch thick.
  3. Toss delicata squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.
  4. Meanwhile, toss kale with dressing in a large bowl.
  5. Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.


  • Serving Size: 3 1/2 cups
  • Calories: 339
  • Sugar: 15 g
  • Sodium: 868 mg
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Carbohydrates: 29 g
  • Fiber: 4 g
  • Protein: 7 g

More Recipe Ideas:

4-ingredient Spice Roasted Delicata Squash with Port Reduction {naturally vegan, paleo and gluten-free} on Healthy Seasonal Recipes by Katie Webster

4-ingredient roasted delicata with port reduction

Vermont Fall Salad with Cheddar and Bacon

Vermont Foliage Salad