Roasted Delicata Squash Kale Salad
By Dishing Up the Dirt
This salad is bright and flavorful and a good reminder that simplicity is best.
Ingredients
- 3 tablespoons extra virgin olive oil (divided)
- 1 medium-sized delicata squash, seeded and sliced into thin rounds (no need to peel)
- salt and pepper
- 1/2 cup hazelnuts
- 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
- 1/2 cup dried cranberries
- 1 tablespoon fresh lemon juice
- flakey sea salt for serving
Overview
Prep Time
15 minutes
Cook Time
25 minutes
Serves
2-4
Instructions
Step 1
Preheat the oven to 425F. Toss the squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place in a single layer on a rimmed baking sheet and roast in the oven until tender, about 18-20 minutes. Flip the squash halfway through cooking.
Step 2
While the squash cooks heat a small dry skillet over medium-high heat. Add the hazelnuts and toast until lightly brown and fragrant. About 5-8 minutes. Shake the pan often while toasting. Once cool enough to handle roughly chop the hazelnuts.
Step 3
In a large bowl massage the kale with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Massage the oil and juice into the kale until it becomes tender and turns bright green, about 2 minutes.
Step 4
Add the roasted squash, toasted hazelnuts and dried cranberries to the kale. Season with flakey sea salt and serve.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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