Roasted Delicata and Kale Salad
Preheat oven to 425Â° 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, PCC Cooks instructor
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