Roasted Delicata & Kale Harvest Salad
Sweet roasted delicata squash and hearty kale make a power couple that screams autumn. Bonus: you don’t even have to peel the squash (lazy cook win!).
Roasted Delicata & Kale Harvest Salad
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1 medium delicata squash, seeded and sliced into half-moons
1 tbsp olive oil
Salt & pepper, to taste
4 cups kale, stems removed and chopped
1/4 cup dried cranberries
2 tbsp toasted pumpkin seeds (pepitas)
2 tbsp maple-balsamic dressing
Directions
- Preheat oven to 400°F. Toss delicata squash slices with olive oil, salt, and pepper. Spread on a sheet pan.
- Roast 20 to 25 minutes, flipping halfway, until tender and caramelized.
- Massage kale with a drizzle of olive oil for 1 to 2 minutes until softened.
- In a salad bowl, combine kale, roasted squash, cranberries, and pumpkin seeds.
- Drizzle with maple-balsamic dressing and toss gently.
Like this recipe?
Follow @dinnerendeavor on Pinterest