Kale, Pear and Roasted Delicata Squash Salad
User Reviews
4.3
9 reviews
Good
Kale, Pear and Roasted Delicata Squash Salad
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A hearty and nutritious salad, filled with the flavours of fall.
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Ingredients
- 1 small delicata squash
- 2 teaspoons olive oil
- 1 pinch salt
- 1 small bundle curly kale washed and torn
- 1/4 cup shredded radicchio optional
- 2 red Anjou pears sliced
- 1/2 cup toasted walnut halves
- 1 cup cornbread croutons optional
- 50 grams chevre goat cheese for topping
- Apple Cider Vinaigrette recipe below
Instructions
- Roast the squash: Preheat oven to 400F. Cut the squash in half lengthwise and scrape out the seeds, leaving it looking like two canoes. Lay them, cut-side down, onto a board and slice into 1/2 inch moons.
- Toss the cut squash lightly with olive oil and arange in a single layer on a parchement-lined baking sheet. Season with salt and roast until fork tender and slightly golden, about 15 minutes. Cool squash to room temperature. You could also toast your walnuts at this time.
- Prep the kale: Place the kale in a large salad bowl and pour over 2 tablespoons Apple Cider Vinaigrette. Using your hands, or two wooden spoons, thoroughly massage the kale until it begins to look bruised and a slightly darker green.
- Assemble the salad: Toss the kale, squash and radicchio together in a bowl with another spoonful of vinaigrette. Heap the salad high on a serving plate and top with sliced pears, walnuts and cornbread croutons, if using. Finish with a slice or crubing of cheve, depending on your variety. Drizzle with a little more vinaigrette and serve at once.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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