Roasted Delicata Squash, Kale and Brussels Sprout Salad with Maple Apple Cider Vinaigrette

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Chef Katie Mist's

Roasted Delicata Squash, Kale and Brussels Sprout Salad with Maple Apple Cider Vinaigrette

These ingredients come packed with what your body actually needs during perimenopause and menopause. Simple, nutrient-dense, and designed to help you feel steadier and more supported from the inside out.

Delicata squash gives you steady, balanced energy and skin-loving beta-carotene.
Extra virgin olive oil delivers heart-healthy fats and antioxidant support.
Kale brings calcium, magnesium, and vitamin K for bone health, plus compounds that help your body process shifting hormones.
Brussels sprouts support digestion and healthy estrogen metabolism—key in this season.
Pomegranate seeds add antioxidants and gentle phytoestrogen-like benefits for mood and skin.
Toasted pumpkin seeds are rich in magnesium and zinc (think: sleep, calm, and inflammation support).
Feta offers the protein and calcium we need more of midlife, with just enough richness to satisfy.

Salad Prep Time: 30 minutes | Cook Time: 20-25 | Serves 4 – 6 // Vinaigrette Prep Time: 5 minutes | Makes about 2 cups

Salad Ingredients:

1 large delicata squash
Extra virgin olive oil
Salt and pepper to taste
3-4 cups shredded lacinato kale
2-3 cups shredded brussels sprouts
⅓ cup pomagranate seeds
⅓ cup pumpkin seeds, lightly toasted in a
dry (no oil) pan
¾ cup good quality feta crumbled
Maple-Apple Cider Vinaigrette (recipe follows)

Vinaigrette Ingredients:

1 large shallot, finely chopped
1 large clove garlic, finely chopped
3 tablespoons whole grain mustard
2 tablespoons fresh thyme, chopped
2 tablespoons maple syrup
½ cup apple cider vinegar
1 cup extra virgin olive oil
1 teaspoon salt
20 grinds fresh black pepper

Salad Instructions:

Roast the squash: Heat oven to 450.
Cut the stem and root ends off of the squash and discard.
Cut the squash in half lengthwise, scoop out the seeds and discard. Leaving the skin on, slice each half crosswise into ¼” slices.
Toss with extra virgin olive oil, salt and pepper, then spread onto a sheet tray in an even layer.
Roast for 20-25 minutes, or until squash is deep golden brown on the bottom.
Combine all of the ingredients, plus salt and pepper to taste, in a large bowl and toss to combine.

Vinaigrette Instructions:

Combine all ingredients by either whisking in a medium bowl or shaking vigorously in a lidded jar.
Store in the fridge in an airtight container for 5-7 days.

Beverly Joyce, MD, MSCP

Stanford Women’s Care Medical Group

Redwood City, CA

Kin Yuen, MD, MS

UCSF, Sleep Disorders Center

San Francisco, California

Marisa Chapman, MD

Lakes Dermatology

Burnsville, Minnesota

hers Hair Regrowth Treatment

Womaness Let’s Neck

VMAGIC by Medicine Mama Lips Stick

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1

Chef Katie Mist's

Roasted Delicata Squash, Kale and Brussels Sprout Salad with Maple Apple Cider Vinaigrette

Salad Prep Time: 30 minutes | Cook Time: 20-25 | Serves 4 – 6 // Vinaigrette Prep Time: 5 minutes | Makes about 2 cups

Salad Ingredients:

Vinaigrette Ingredients:

Salad Instructions:

Vinaigrette Instructions:

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