Kale, Fennel, and Roasted Delicata Salad

The thin skin of delicata makes it the perfect winter squash for sauteing and tossing into a salad.

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  • Makes: 4 servings
  • Makes: 5 cups
  • Hands On: 15 mins
  • Total Time: 40 mins

Kale, Fennel, and Roasted Delicata Salad

Directions

  1. Preheat oven to 450 degrees F. Place squash in a shallow baking pan. Drizzle with 1 Tbsp. olive oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper. Roast 10 minutes; turn over. Roast 10 minutes more or until brown and tender. Remove squash; set aside pan. Reduce oven to 400 degrees F.
  2. Meanwhile, wash seeds in cold water to remove all pulp; pat dry. In same baking pan toss together seeds, 1 tsp. olive oil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Bake 5 minutes or until toasted.
  3. For pickled raisins: In a small microwave-safe bowl combine raisins, vinegar, and 1 Tbsp. water. Microwave on high 1 minute or until bubbly. Let cool.
  4. For Miso-Lemon Vinaigrette: In a bowl whisk together lemon juice, miso paste, and garlic until smooth. Whisking constantly, gradually add remaining 1/4 cup olive oil until emulsified.
  5. In a large bowl toss kale, squash, and fennel with Miso-Lemon Vinaigrette. Place on platter. Spoon raisin mixture over; top with toasted seeds.
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Nutrition Facts (Kale, Fennel, and Roasted Delicata Salad)

  • Per serving:
  • 285 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 0 mg chol. ,
  • 538 mg sodium ,
  • 26 g carb. ,
  • 6 g fiber ,
  • 15 g sugar ,
  • 7 g pro.
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