Winter Squash and Kale Salad

Fairly healthy

This is a great way to use a small delicata or butternut squash.

Winter Salad

  • 1 bunch kale stems removed and chopped into ribbons
  • 1 small delicata squash sliced in to thin rounds skin still on
  • 1/4 cup olive oil
  • 2 tbsp cider vinegar
  • 3-4 cloves garlic
  • 2 tbsp lemon juice
  • Salt/pepper
  • 4 tbsp sunflower seeds
  • thin slices romano

Toss squash slices in oil and spread in one layer on a baking sheet. Wrap garlic cloves in tinfoil with some oil and roast until golden with squash. Turn squash halfway to keep from burning. Remove from oven and mash garlic in a large bowl. Add oil, vinegar and lemon juice and mix well. Season with salt and pepper then toss kale in dressing. Add roast squash, seeds and cheese and toss again. Serve while squash rings are still warm.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Recipes, vegetarian and tagged , , . Bookmark the permalink.

2 Responses to Winter Squash and Kale Salad

  1. Looks so pretty…love kale! Merry Christmas to you both!

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