Roasted Delicata Squash Salad
I really love the fall if you haven’t noticed! But not for the reasons you may think. I enjoy sweater weather and pumpkin-scented things as much as the next person, but I love the fall for the produce and colors that come along with it. The oranges, deep greens and reds that are present in our foliage, but also in the foods we eat, makes my year…every year.
Squash is in season now and there are so many varieties from Carnival to Delicata, and of course the more popular Butternut and Acorn. In this recipe, I decided to spotlight Delicata squash. Delicata squash are small and easier to handle than most. When cooked, the skin is edible so there is no peeling involved.
Delicata squash is also called the “sweet potato squash” because when roasted it caramelizes and becomes sweet and creamy. It’s perfect for this type of dish, where you combine other contrasting ingredients, but the sweetness still shines through. That’s why I love this recipe! The blanched kale, spices, and textures all come together to create a colorful bowl that says loud and clear, FALL IS HERE!
Ingredients
Makes 6 servings
medium-sized delicata squash, halved, seeds removed and sliced into half-moon pieces bunch Italian kale (also called dinosaur or lucinato kale), washed and spines removed extra virgin olive oil fingerling potatoes, sliced in half lengthwise cloves, garlic, peeled red onion, sliced into eighths sea salt candied walnuts dried cranberries sea salt and pepper to taste small shallot, minced extra virgin olive oil balsamic vinegar honey Preheat the oven to 375°F and prepare a large baking sheet with foil or parchment paper In a large bowl, add the squash pieces, sliced potatoes, onions, garlic. Add the Spice Spice Baby Spice Blend and 1 tsp sea salt. Drizzle the olive oil on top and stir to combine all the ingredients. Spread the vegetables out on a baking sheet and bake for 25-30 minutes. Meanwhile, blanch the kale: Fill a medium saute pan with water halfway and bring to a boil. To remove the ribs from the kale: hold the kale leaf by the base of the stem and run a sharp knife away from you on either side of the rib. The green leafy part should cut away, leaving the stem in your hand to toss away. Roughly chop the leafy part. Add the entire amount to the boiling water for 20-30 seconds only. Drain the kale into a colander and run under cold water. Spin in a salad spinner to remove excess water(optional) or simply shake in the colander and allow to dry while the vegetables continue to roast Combine all the indredients in a small bowl and wisk together In a serving bowl, add the dried kale first and toss with 2 tbsp of the dressing. Add the roasted vegetables on top and add another 2 tbsps of the dressing. Sprinkle the nuts and the cranberries on top and add another tbsp of the dressing. Serve warm or at room temp.For the Salad
For the Dressing
Roast the Vegetables
Make the Dressing
Put It Together
