Roasted Delicata and Kale Salad
Serves: 4
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Ingredients
PreparationIngredients
- 2 delicata squash Add to list
- 1/2 onion, chopped Add to list
- 1 head of garlic Add to list
- 3 tablespoons olive oil Add to list
- Salt and pepper, to taste Add to list
- 1 bunch kale, chopped Add to list
- 2 tablespoons balsamic vinegar Add to list
- 1/3 cup chopped toasted hazelnuts Add to list
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.
Recipe by , PCC Cooks instructor
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