Kale Salad with Roast Delicata Squash
Have you ever cooked with delicata squash? I have a few recipes for this delicious fall squash. This squash has very thin, delicate skin that you don’t need to remove before roasting. I love including this salad with our thanksgiving dinner, but really it is so delicious that I find myself making it often!
Salad Ingredients
- 1 head of kale, washed and roughly chopped
- extra virgin olive oil and sea salt for massaging the kale
- 2 delicata squash, deseeded, cut in half lengthways and cut in 1 inch pieces
- 1 cup almonds,
- ½ cup pomegranate seeds
Dressing Ingredients:
- Equal parts maple syrup, rice wine vinegar and olive oil
- ½ teaspoon of allspice
- Salt and pepper to taste
Step 1: Instructions for Roasting the Squash
Preheat the oven to 425 degrees f. Toss the squash with olive oil, salt and pepper and spread into a single layer on a parchment lined baking sheet. Bake for 20-25 minutes, flipping halfway. Add the almonds to the squash for the last 2-5 minutes of baking, watching carefully so they don’t burn.
Step 2: Instructions for the Salad Dressing
Place all the ingredients for the dressing in a jar with a lid and shake until well combined.
Step 3: Instructions for Assembling the Salad
To arrange the salad, place the kale in a large salad bowl and drizzle with olive oil and a sprinkle of salt. Gently massage the kale with your hands, until the kale is tender and soft. Add the warm squash and nuts and sprinkle the pomegranate seeds. Toss with the dressing and serve immediately. Enjoy!
