Roasted Delicata and Kale Salad

Roasted Delicata and Kale Salad

Roasted Delicata and Kale Salad

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  • Each serving
  • 270 cal
  • 16g fat (2g sat)
  • 0mg chol
  • 140mg sodium
  • 29g carb
  • 5g fiber
  • 12g sugars
  • 6g protein

Ingredients

  • 2 delicata squash
  • 1/2 onion, chopped
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 head of garlic
  • 1 bunch kale, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chopped toasted hazelnuts

Directions

Preheat oven to 425° F.

Seed and cut squash into 1/2-inch-thick slices. Toss squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.