Roasted Delicata and Kale Salad

Serves: 4

Your rating: None (18 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 »



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

Learn more about our recipes. View guidelines »

More about: greens, hazelnuts, kale, winter squash


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