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

These ingredients are:
Vegetarian Vegan Corn-free Dairy-free Egg-free Gluten-free Peanut-free Soy-free Wheat-free

Discover more simple preparations using winter greens »

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Ingredients

• 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

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