Delicata Squash & Baby Kale Salad
Delicata is one of the most versatile of all fall and winter squash. It's easy to clean, and the edible, thin skin makes it even easier to cook in a hurry. It takes top billing in this Delicata Squash & Baby Kale Salad.
Servings: 4
Ingredients
- 1 delicata squash
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups baby kale packed
- 1 cup thin-sliced red cabbage
- ½ cup toasted walnuts chopped
- ¼ cup dried cranberries
- 1 lemon zested and juiced (about 3 tablespoons juice)
- 1 tablespoon maple syrup
- ¼ cup tahini
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- Pinch black pepper
- Pinch garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2 tablespoons avocado oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss until well combined and transfer to a parchment-lined baking sheet.
- Bake for 28 to 30 minutes, flipping halfway through. Squash should be slightly crispy and just starting to caramelize.
- Meanwhile, make the Maple Tahini Dressing by adding zest and juice of a lemon, 1 tablespoon maple syrup, ¼ cup tahini, ¼ cup olive oil, ¼ teaspoon kosher salt, pinch of black pepper and pinch of garlic powder to a 1-pint jar. Secure lid and shake vigorously for about 30 seconds, until dressing comes together.
- Add 2 cups baby kale and 1 cup thin-sliced red cabbage to a serving platter. Evenly distribute roasted delicate squash. Sprinkle on ½ cup toasted walnuts and ¼ cup dried cranberries.
- Use a spoon to drizzle Maple Tahini Dressing over the salad.
Notes
You will likely have extra dressing. Store that in the refrigerator for up to 5 days for use on roasted veggies or other salads.