Food and Recipes Dish Salad Fall Salad With Candied Black Walnuts Be the first to rate & review! When summer's salads need a fall warm-up. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 28, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster Active Time: 35 mins Total Time: 55 mins Servings: 6 You’ve had candied pecans on a salad, so why not try a different nut? Layered with sweet fall squash, a zippy dressing, and collards that are massaged until just tender, this fall salad is a showstopper for your supper club or casual Sunday night supper. If you’ve never massaged hardy greens before, it just means to use your hands to grab a few handfuls at a time, and then scrunch them like you’re wadding up a piece of paper. This helps break down tougher greens without cooking, making them simpler to prepare and much easier to eat. Ingredients Roasted Squash: 1 large (about 3-lb.) delicata squash 1 Tbsp. olive oil 1/2 tsp. kosher salt 1/4 tsp. black pepper Candied Walnuts: 1/2 cup black walnuts 2 1/2 Tbsp. granulated sugar 1 Tbsp. unsalted butter 1/4 tsp. kosher salt 1/4 tsp. ground cumin 1/8 tsp. cayenne pepper Salad: 1/4 cup extra-virgin olive oil 2 Tbsp. white wine vinegar 1 Tbsp. honey 1 Tbsp. Dijon mustard 1/2 tsp. kosher salt 1/4 tsp. black pepper 8 cups thinly sliced, stemmed collard greens (from 2 [9-oz.] bunches) 1/2 cup thinly sliced red onion (from 1 small onion) 1 oz. Parmesan cheese, shaved (about 1/2 cup) Directions Prepare the Roasted Squash: Preheat oven to 450°F. Cut squash in half lengthwise; scrape out and discard seeds and stringy flesh. Cut halves crosswise into 1/2-inch-thick slices. Place on a rimmed baking sheet; drizzle with oil, and sprinkle with salt and black pepper. Toss gently to coat; arrange in an even layer. Bake until lightly browned and tender, about 20 minutes, flipping halfway through cook time. Let stand at room temperature until ready to use. While squash is baking, prepare the Candied Walnuts: Cook walnuts, sugar, butter, and salt in a medium-size nonstick skillet over medium, stirring often, until sugar is golden brown, 6 to 7 minutes. Quickly remove from heat, and stir in cumin and cayenne pepper. Immediately pour Candied Walnuts onto a sheet of parchment paper, breaking apart any large clumps. Let cool 5 minutes. Prepare the Salad: Place oil, vinegar, honey, Dijon mustard, salt, and black pepper in a small jar; screw on lid, and shake well until dressing is combined, about 15 seconds. Place collard greens in a large bowl. Drizzle 2 tablespoons of the dressing over collard greens, and massage until greens are well coated and tender, about 30 seconds. Let stand 10 minutes. Add Roasted Squash, red onion, and remaining dressing to collard greens; toss gently to combine. Top with Parmesan and Candied Walnuts. Rate It Print