Roasted Delicata and Kale Salad

Serves: 4

Your rating: None (19 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Discover more simple preparations using winter greens »

Ingredients

Preparation

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Each serving: 270 cal, 16g fat (2g sat), 0mg chol, 140mg sodium, 29g carb, 5g fiber, 12g sugars, 6g protein

Recipe by Rachel Duboff, PCC Cooks instructor

More about: greens, hazelnuts, kale, winter squash

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