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Roasted Squash And Kale Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 350 kcal

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.