Wednesday, November 9, 2016

Roasted Delicata and Kale Salad

PCC has this super fun salad that would make a great addition to a thanksgiving meal!
photo from PCC's website


  • 2 delicata squash
  • 1/2 onion, chopped
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 head of garlic
  • 1 bunch kale, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chopped toasted hazelnuts


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

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