Recipes and Cooking Kale, Fennel, and Roasted Delicata Salad 5.0 (1) Add your rating & review The thin skin of delicata makes it the perfect winter squash for sauteing and tossing into a salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 1 pound delicata squash, washed, halved lengthwise, seeded (reserve seeds), and cut into 1-inch-thick slices ¼ cup olive oil plus 4 tsp. Salt and freshly ground black pepper ¼ cup golden raisins 1 tablespoon sherry vinegar 2 tablespoon lemon juice 1 tablespoon white miso paste 1 small clove garlic, minced 6 cup curly kale, stemmed and leaves torn 1 small fennel bulb, trimmed, quartered, cored, and thinly sliced (3/4 cup) Directions Preheat oven to 450°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°F. 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. 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. 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. In a large bowl toss kale, squash, and fennel with Miso-Lemon Vinaigrette. Place on platter. Spoon raisin mixture over; top with toasted seeds. Rate it Print Nutrition Facts (per serving) 285 Calories 19g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 285 % Daily Value * Total Fat 19g 24% Saturated Fat 3g 15% Sodium 538mg 23% Total Carbohydrate 26g 9% Total Sugars 15g Protein 7g Vitamin C 149mg 745% Calcium 196mg 15% Iron 2.5mg 14% Potassium 1041mg 22% Folate, total 181.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.