Delicata Squash and Kale Salad
Author: Heather Bursch
Ingredients
Salad
  • 1 delicata squash, halved lengthwise, seeded and sliced into ½ inch pieces
  • 2 big handfuls of brussels sprouts, ends removed and halved
  • 1-2 tablespoons of olive oil
  • 1 large bunch of kale, leaves removed from thick center stem and cut into bite-size pieces
  • 1 cup raw and shelled pumpkin seeds
  • 2 boneless skinless chicken breasts pan fried or grilled, sliced into strips
  • Pecorino cheese grated or thinly sliced (optional)
Vinaigrette
  • 2 teaspoons of dijon mustard
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon of honey (can skip if you prefer savory)
  • ¼ cup olive oil
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
Instructions
  1. Preheat oven to 400°.
  2. Spread your raw pumpkin seeds on a cookie sheet and roast for 8 minutes. Continue toasting if some are still green, until evenly brown but not burned, check every few minutes until puffed and lightly brown. Shake a little salt on top and stir around, scrape onto a plate to cool.
  3. Toss squash pieces and halved Brussels with about 1 tablespoon of olive oil on a rimmed cookie sheet. If vegetables look dry, add a little bit more oil to make sure they are lightly coated. Sprinkle with salt and pepper and cook for 20 minutes.
  4. For the vinaigrette, add all ingredients to a small jar and shake well or whisk all ingredients in a small bowl. Set aside.
  5. When your vegetables have cooked for 20 minutes, stir and check to see if squash and Brussels are tender by poking with a fork. If you prefer either vegetable to be cooked more, return to oven for 5 minutes more at the most and taste to your liking.
  6. To prep salad, toss kale pieces with a couple of tablespoons of dressing at a time, making sure that each piece gets coated. Give greens a good stir and see if you need more dressing if so add a spoonful more.
  7. Spread your greens on a large serving platter or individual plates.
  8. Top your plate of greens with warm squash, Brussels, and chicken pieces. Sprinkle with ½ of your pumpkin seeds and grate pecorino cheese on last if you are using.
  9. I like to leave extra dressing, cheese, and pumpkin seeds on the table so individuals can add more as desired.
Makes 4-6 servings.
Recipe by She Made It She Might at http://shemadeitshemight.com/2015/11/24/delicata-squash-and-kale-salad/