Roasted Squash And Kale Salad
Kale Salad with Roasted Squash
This Kale Salad with Roasted Delicata Squash is a quick and easy lunch recipe that is tossed with a parmesan vinaigrette, red onion, and walnuts.
Equipment
- 1 Mason jar or bowl
- 1 Baking sheet lined with parchment paper
- 1 Large salad bowl
Ingredients
Main ingredients
- 2 bunches lacinato kale stemmed and thinly sliced crosswise
- 0.5 cup Lemon-Parmesan Vinaigrette listed below, use 1/2 to 3/4 cup
- 1 pound delicata squash sliced into 1/4-inch rings, seeded and skin on
- 1 tablespoon olive oil
- 0.5 cup chopped walnuts toasted
- 0.25 cup red onion thinly sliced
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 0.25 cup fresh lemon juice
- 0.25 cup grated Parmesan cheese
- 0.5 cup extra-virgin olive oil
Instructions
Instructions
- To make the vinaigrette: In a small jar, combine mustard and garlic, whisk to combine. Add lemon juice, Parmesan, salt and pepper; whisk again. Add oil, whisk to emulsify. Taste, adjust seasoning if needed.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Put kale in a large bowl, add 1/2 cup vinaigrette. Toss thoroughly. Let sit for 15-20 minutes.
- Place squash rings on sheet, brush with oil, season with salt and pepper. Roast 10 minutes, turn, roast 3-5 minutes more.
- Add walnuts, onion, and squash to salad. Toss gently. Add more vinaigrette or salt if needed.
- Serve immediately.
Notes
TIP: To remove the kale from its stems, grab the stem with one hand, then pull leaves with the other. Vinaigrette can be refrigerated up to 5 days.
