This salad is bright and flavorful and a good reminder that simplicity is best.


Roasted Delicata Squash Kale Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 2-4

Ingredients

  • 3 tablespoons extra virgin olive oil (divided)
  • 1 medium-sized delicata squash, seeded and sliced into thin rounds (no need to peel)
  • salt and pepper
  • 1/2 cup hazelnuts
  • 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh lemon juice
  • flakey sea salt for serving

Preparation

  1. Preheat the oven to 425F. Toss the squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place in a single layer on a rimmed baking sheet and roast in the oven until tender, about 18-20 minutes. Flip the squash halfway through cooking.
  2. While the squash cooks heat a small dry skillet over medium-high heat. Add the hazelnuts and toast until lightly brown and fragrant. About 5-8 minutes. Shake the pan often while toasting. Once cool enough to handle roughly chop the hazelnuts.
  3. In a large bowl massage the kale with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Massage the oil and juice into the kale until it becomes tender and turns bright green, about 2 minutes.
  4. Add the roasted squash, toasted hazelnuts and dried cranberries to the kale. Season with flakey sea salt and serve.

Notes

  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta.

About Us

All Recipes