Kale Harvest Salad

Recipe by Pasta Ragazza


  • 1 Package of Asiago Kale Chopped Kit
  • 1 shallot, sliced
  • 1/2 cup pomegranate seeds
  • 2 persimmons, cut into wedges
  • 1 delicata squash, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt
  • Pepper


  1. Heat the oven to 400°F.  Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into quarter-inch slices. Gently toss the delicata squash in olive oil, garlic powder, salt, and pepper. Arrange the squash on a parchment paper-lined baking sheet.  Cook in the oven for 15 minutes until golden. Remove the squash from the oven and cool.
  2. In a large salad bowl, add the Taylor Farms Asiago Kale Chopped Kit ingredients, including the greens, parmesan croutons, radicchio, and asiago cheese. Add the shallots and lemon garlic vinaigrette and toss until mixed.
  3. Top the kale salad with persimmons, delicata squash, pomegranate seeds, and freshly cracked pepper.

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