Delicata Squash & Kale Salad

This hearty salad is also excellent topped with fresh apples!

Ingredients:
½ cup cubed Delicata squash
1 bunch Lacinato kale, ribs removed and finely sliced
¼ cup almonds, chopped
¼ cup crumbled Westward blue cheese
Extra-virgin olive oil
Sea salt and fresh ground pepper
Fresh lemon juice
Grana cheese, for shaving

Method:
1. Heat oven to 425°. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

2. In a large mixing bowl, toss the kale with the almonds, blue cheese and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

3. Place salad greens in large serving bowl. Garnish with shaved Grana cheese, if desired, and serve.

View Complete Recipe Index

this week's recipes
bright & fresh

farm & garden notes
hello, november

workshops & events
new classes!

archives