Celebrate fall with this colorful salad that can be a main course or a side dish!
Ingredients:
- 1 delicata squash, halved lengthwise, seeded and sliced into ½ inch segments
- 1 small red onion sliced into wedges
- 2 or more large garlic cloves left in their paper
- 3 tablespoons extra virgin olive oil
- Sea salt and black pepper
- About 6 leaves of kale with center spines removed, then cut into thin slices
- 1-2 tablespoons apple cider vinegar
Serves: 4
Prep: 30 min.
Cooking Time: 25-30 min.
Steps:
- Preheat the oven to 400 degrees.
- Place the squash slices, red onion wedges and garlic in a large bowl.
- Toss with 1 tablespoon of the olive oil and a sprinkle of the sea salt.
- Place the bowl contents on a large baking sheet and roast until the squash is golden brown and fork tender. This will take about 25-30 minutes.
- Meanwhile place the kale in the same bowl you used for the squash. Sprinkle with salt and massage it into the kale until the kale is limp, just a couple minutes.
- In a small bowl, combine the remaining two tablespoons olive oil and the cider vinegar. Remove the garlic from its casings and smash it into the oil/vinegar mixture. Whisk all together.
- Cut the squash slices in half and add them to the kale. Slice the onion into half moons and add it as well.
- Pour the dressing over the squash and kale, gently toss everything together to coat with the dressing.
- Optional Ingredients: Roasted, chopped hazelnuts, tart apple slices, dried cranberries or smoked blue cheese.