This salad is proof that simplicity rules. This recipe works so well because the star is delicata squash, a winter squash that tastes like a mix between of fresh corn and pumpkin pie. It sounds weird, but the sweet and salty flavor combo is what makes the salad.
Unlike butternut squash or spaghetti squash, delicata squash is soft and easily sliced, making this recipe a no-brainer for an easy weeknight salad. Add some beans and a whole grain to make this a meal. (Hint: a Euphebe favorite is this salad tossed with some gigante beans and farro!)
Photo Credit: Andrea Beamis
Roasted Delicata Squash Kale Salad
Adapted from Dishing Up The Dirt
3 tbsp extra virgin olive oil, divided
1 medium-sized delicata squash, seeded and sliced into thin rounds
1 small red onion, sliced into wedges
Salt and pepper, to taste
1 large bunch of kale, stems removed and torn into bite-size pieces
½ cup dried cranberries
1 tbsp lemon juice
- Preheat the oven to 425 degrees. Toss the squash and onions with 2 tablespoons of olive oil, salt and pepper. Place in a single layer on a lined baking sheet. Roast approximately 20-25 minutes, until tender and golden brown.
- Toast hazelnuts on a dry skillet over medium-high heat, until light brown, ~ 5-10 minutes. Chop coarsely once cooled.
- In a large bowl, massage the kale with 1 tbsp olive oil and lemon juice.
- Add roasted squash, toasted hazelnuts and dried cranberries and toss salad together.