Description
Some salads are boring but this isn’t one of those. Offering a combination of delicata squash, crunchy apples, and shaved parmesan, this dish marries some of the best cold-weather ingredients to create a hearty, healthy dish that will leave you wanting more.
Ingredients
Units
Scale
Roasted Delicata Squash:
- 1 delicata squash (~3 cups)
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp garlic powder
- Cooking spray
Salad:
- 4–5 cups shredded kale
- 1 red apple
- 1/4 cup shaved or shredded parmesan
Dressing:
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 425°F/220°C
- Line a medium baking tray with aluminum foil and grease with baking spray or a drizzle of olive oil
- Cuts the ends off the delicata squash. Cut the squash in half lengthwise and scoop out the seeds. Slice the squash into 1/2 inch/1.25 cm – thick slices.
- Add the sliced squash to a medium mixing box, and add the olive oil, salt and garlic powder to the bowl. Toss to quote.
- Spread the squash slices on the baking tray and bake for 20-25 minutes or until crispy around the edges. Allow the squash to cool.
- While the squash is cooking, whisk together the apple cider vinegar, honey, olive oil, and mustard for the dressing.
- Add the kale to a large mixing bowl and pour 1/2-3/4 of the dressing mixture over the shredded kale. Massage the dressing into the kale, cover and refrigerate until the delicata squash has cooked and cooled.
- When the delicata squash is cooked and cooled, add the squash to the kale.
- Chop the apple into small cubes, and add to the other salad ingredients, along with the shredded parmesan.
- Gently toss the salad. Add the remaining dressing, as desired. Serve immediately.