Roasted Delicata Squash, Pomegranate and Kale Salad
This Roasted Delicata Squash, Pomegranate and Kale Salad is perfect for a light and healthy side dish for your Thanksgiving dinner.
Ingredients
- 1 medium delicata squash
- 4 cups kale
- 1/3 cup pomegranate seeds
- 1/2 cup pecans
- 1 tbsp olive oil
- pinch of salt
Instructions
- Preheat oven to 425° F.
- Wash squash and slice into 1/2" round slices. Scoop out the seeds.
- Line a baking sheet with parchment paper and transfer squash. Drizzle with 1/2 tbsp of olive oil and sprinkle with salt. Using your hands coat squash evenly. Then, arrange on a single layer and bake for about 20 minutes or until squash is tender.
- Meanwhile, wash the kale and place it in a medium bowl. Drizzle with 1/2 tbsp of olive oil and sprinkle with a pinch of salt. Massage leaves until tender. Assemble kale on the serving plate.
- Once the squash is ready, let it cool to room temperature. Then, arrange slices on top of the kale.
- Top salad with pomegranate seeds and pecans. Drizzle balsamic vinaigrette right before serving. Enjoy!