Delicata Squash and Kale Salad with Urfa Biber
11 November, 2014 0 comments Leave a comment
No picture of the finished salad here. The pictures did a disservice to the delectable salad. So here's a picture of the pre-roasted delicata squash. It's one of the easiest squashes to prepare. It cuts easily and the seeds are easy to remove. In fact, that grapefruit spoon there is usually used to remove squash seeds, not to eat grapefruit. This is a quick easy salad to prepare. Eat it as a main course or an accompaniment. Serves 4-6 as a salad or 3 as a main course.
1 large delicata squash2 tablespoons olive or avocado oil
1 tablespoon maple syrup
1+ teaspoon Urfa Biber
salt
1 bunch dinosaur (or lacinato) kale
1 tablespoon lemon juice
3 tablespoons oil
salt and pepper
1/3 cup pine nuts
Preheat oven to 375 degrees. Seed and (if desired) peel the squash. Delicata peel is edible, but we prefer not to eat it. Cut the squash in half lengthwise and then into 1" slices. Cut each slice into 1-2" pieces. Toss with oil, maple syrup, Urfa Biber, and squash. Cook until the squash is a tiny bit browned on the edges and soft through.
While the squash roasts, wash one bunch of kale and remove the central rib. Then place the leaves lengthwise across the cutting board and cut into thin strips (1/4-1/2"). Put in a salad bowl.
Beat together 1 tablespoon of lemon juice, 3 tablespoons of olive or avocado oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsified. Pour over the kale and work into each and every leaf with your fingers. Yup, you're going to have lovely, soft hands after this and -- trust me -- the rubbing action softens the kale leaves, too, making them more tender. Toss the kale with the squash and sprinkle 1/3 cups of toasted pine nuts over the salad.
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