This Warm Kale Salad with Delicata Squash and Wild Mushrooms is a hearty, robust side dish that pairs well with almost any fall or winter entree.The Thanksgiving countdown is on, people. I had to go to Whole Foods yesterday to shop for a pre/non-Thanksgiving dinner party that’s two days before Thanksgiving.  I thought I was being all slick and dodging the crowds by going on Monday around 3:00pm. But the parking lot was full and so was the store. Full on grocery cart bumper cars. #FAIL.

It wasn’t as bad as it could have been though. I’m actually super thankful that I was able to take this pre-Thanksgiving job and have Thanksgiving off this year to spend with my family instead of in someone else’s kitchen. #CatererProbs.

Speaking of catering, I’m thrilled to partner up with WÜSTHOF today to bring you this warm kale delicata squash salad that’s been on my catering menu for years.

Warm Kale Salad with Roasted Delicata Squash – a kick-ass side for your Thanksgiving Table!

I’m shocked I haven’t shared this warm kale salad recipe sooner! Usually sea bass or hanger steak will sit on top of a bed of this stuff with a nice pat of miso compound butter.

But I also happen to think this warm kale delicata squash salad makes a kick ass side dish for Thanksgiving or any fall/winter meal.

Reasons to fall in love with this warm kale salad recipe:

• Wilted kale, roasted delicata squash and hearty wild mushrooms get a flavorful burst of umami thanks to lots of shallot and garlic and a splash of soy sauce.
• This salad is wonderfully hearty, comforting, satisfying and make you feel like you’re not really eating a salad.
• You can serve is as an appetizer or as a side for steak, turkey, roasted chicken or pan-seared fish for a delicious healthy meal.
• No complicated dressing needed – all we need to finish this warm kale salad is a squeeze of lemon juice and some freshly chopped chives.

WÜSTHOF was kind enough to let me select a couple of their knives to use and share my thoughts on. Since as a professional chef I’m already covered on all my basic knives, I chose two specialty knives that make prepping a whole lot easier for anyone.

Stay tuned until the end to find out how you can win one of them!

A word on the knives I’m using for this recipe:

The knife I chose first is this 7″ Nakiri from their Classic Ikonn series. I love the sleek, contoured handle and how this hefty knife feels light yet sturdy in my hand.

Nakiris feature a flat blade and squared off tip, which makes them ideal when you’re working with a ton of vegetables.

The hollows in the knife helps keep chopped veggies from sticking to it. The wide blade is great for scooping up your items and sliding them into their cooking vessel efficiently. I’ve found it also makes smashing garlic a breeze.

I was immediately drawn to this 4 1/2″ Multi-Prep Knife from their Classic collection as well. It is meant for a multitude of smaller tasks, such as dicing shallots, slicing citrus or mincing herbs.

I’m also kinda in love with how its smaller profile is absolutely perfect for my tiny hands. To give you an idea, my ring finger size is 4.25, so sometimes larger santoku or chef’s knives can seem a little overbearing depending on the task at hand.

But no matter your hand size, this Multi-Prep knife will serve you well. It’s extremely well-forged from a single piece of high carbon stainless steel, and has easily become one of my go-to knives.

It has seen daily use since it came a few weeks ago, if that’s any indication of how essential this tool has become.

So, back to this warm kale delicata squash salad which is also a go-to for me (and my clients) this season.

How to make Warm Kale Salad with Roasted Delicata Squash & Mushrooms:

Start by preheating your oven to 375 degrees. On a baking sheet, toss your sliced delicata squash with 1 tablespoon olive oil and season with a generous pinch of salt.

Roast the squash for about 20-25 minutes until soft, stirring squash halfway through.Remove the tray from oven and set aside.

Heat a large skillet over medium heat and add another 2 tablespoons of olive oil. Add the minced shallot and cook for 1 minute, then add the finely minced garlic and cook for another minute.

Add the wild mushrooms to your skillet and cook them until they begin to brown. This should take about 2-3 minutes. Now, add the soy sauce and stir to coat.

Add washed and dried kale and broth and increase the heat to medium high. Sauté this mix until the kale is cooked through and the broth has absorbed. Season with salt and pepper to taste.

A finishing squeeze of lemon and a generous sprinkling of fresh chives are essential for livening everything back up.

Tips for making this recipe:

• If you are lucky, then your wild mushrooms are already pretty clean and might only need to be brushed gently with a pastry brush. But often they still have quite a bit of dirt on them. In that case, briefly rinse your mushrooms under cold water to remove soil. Do not soak them in water as they will absorb a lot of liquid and be very difficult to sauté.
• If the mushrooms are very wet, lay them out on sheet pans lined with paper towels and place them into the refrigerator overnight. This removes some of the moisture before cooking. A small fan also works well for drying.
• Make sure your garlic does not brown, or it will taste bitter.
• This warm squash salad tastes best while still warm so make it right before serving.

Which mushrooms shall I use for this warm kale salad recipe?

I find this warm kale and delicata squash salad especially delicious with wild mushrooms. And I mean truly wild mushrooms—the ones that are actually foraged in the woods. If you are wondering what wild mushrooms are, here’s a quick explanation.

Wild mushrooms don’t grow in a controlled environment, but rather along the mountain slopes and coastal areas in North America. Wild mushrooms are said to be incredibly nutritious and protein dense.

Here’s a list of mushrooms are actually wild:

• Chanterelle Mushrooms
• Porcini Mushrooms
• Lobster Mushrooms
• Morel Mushrooms
• Matsutake Mushrooms
• Black Trumpet Mushrooms
• Hedgehog Mushrooms
• Yellowfoot Mushrooms

 WÜSTHOF is awesome enough to giveaway one Classic 4 1/2″ Multi Prep Knife ($80 value)!

Here’s how to enter:
a Rafflecopter giveaway

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this warm kale salad recipe, please share it using the hashtag #LePetitEats!

4.67 from 3 votes

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Warm Kale Delicata Squash Salad

This Warm Kale Delicata Squash Salad with wild mushrooms is a hearty, robust side dish that pairs well with almost any fall or winter entree.

Course Appetizer, Side Dish

Cuisine American, healthy, Vegetarian

Keyword roasted squash salad, salad with roasted squash, warm kale salad recipe

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 210 kcal

Author Denisse Salinas

Ingredients

• 1 large or 2 small delicata squash halved, seeded and sliced into 1/2 inch pieces
• 3 tablespoons olive oil divided
• 1 large shallot minced
• 2 cloves garlic minced
• 6 ounces wild mushrooms sliced
• 2 tablespoons soy sauce
• 4 cups kale roughly chopped
• 1/4 cup vegetable or any other broth
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 tablespoons chives minced

Instructions

1. Preheat oven to 375 degrees. Toss delicata squash with 1 tablespoon olive oil and season with salt. Roast for about 20-25 minutes, stirring squash halfway through. Remove from oven and set aside.
2. Heat a large skillet over medium heat and add remaining 2 tablespoons of olive oil. Add shallot and cook for 1 minute, then add garlic and cook for another minute.

3. Add mushrooms to skillet and cook until they begin to brown, about 2-3 minutes. Add soy sauce and stir to coat. Add kale and broth and increase heat to medium high. Sauté until kale is cooked through and broth has absorbed. Season with salt and pepper.

4. Transfer to a serving platter and finish with a squeeze of lemon juice and fresh chives.

Recipe Notes

• If you are lucky, then your wild mushrooms are already pretty clean and might only need to be brushed gently with a pastry brush. But often, they still have quite a bit of dirt on them. In that case, briefly rinse your mushrooms under cold water to remove soil. Do not soak them in water as they will absorb a lot of liquid and be very difficult to sauté.
• If the mushrooms are very wet, lay them out on sheet pans lined with paper towels and place them into the refrigerator overnight. This removes some of the moisture before cooking. A small fan also works well for drying.
• Make sure your garlic does not brown, or it will taste bitter. 
• This warm squash salad tastes best while still warm so make it right before serving.

WÜSTHOF sent these knives for my consideration. All opinions expressed are my own. Thanks for supporting the brands that help make doing what I love here at Le Petit Eats possible!