Kale Salad with Delicata Squash

This is a delicious Fall salad that can be served as a side or paired with some protein as a main course!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees.

Step 2

Trim both ends of the squash. Slice the squash in half lengthwise using a chef's knife. Use a spoon to scrape out the seeds and flesh from the center of the squash. Place the 2 halves cut-side down and cut each squash half crosswise into 1/2 inch thick slices.

Step 3

Transfer slices to large bowl. Add all ingredients listed in the delicata squash ingredients section to the bowl. Mix to combine well.

Step 4

Transfer squash slices evenly on a rimmed baking sheet. Place in the oven and roast for 12 minutes. Flip and roast for another 10 minutes or until golden brown.

Step 5

Whisk together all dressing ingredients in a small bowl. Taste and add additional of any ingredient to taste.

Step 6

Toss together the baby kale and dressing in a large bowl. Divide among bowls to serve. Top each salad evenly with the roasted squash, chopped pistachios, and crumbled feta cheese.

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