Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.

I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!

Baked Salad

INGREDIENTS:

• 1-2 small delicata squash seeded and chopped
• 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
• 1 lb Brussel Sprouts shredded, about 6 cups
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp neutral oil
• 1 tbsp sugar
• 1 tbsp toasted sesame oil
• 1 cucumber sliced
• 1 apple fuji preferred, cut into matchsticks
• 1 carrot shredded
• 1/4 cup sliced almonds

DIRECTIONS:

1. Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
2. Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
3. While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
4. In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
5. Optional: Add chopped or sliced, cooked chicken breast for more protein.

Recipe from Iamafoodblog