Kale Salad with Roasted Squash, Pomegranate, & Almonds
Olive oil cooking spray
Uncooked delicata squash
12 oz, 1 small
1 tsp(s), divided
1 small, finely chopped
Apple cider vinegar
5 cup(s), Tuscan or Lacinato, chopped
1 small, cored and diced
3 tbsp(s), toasted
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Cut squash lengthwise and use a spoon to scoop out the seeds. Trim the ends and slice into ½-inch-wide semi circles, then cut into 2-inch-long chunks.
- Place squash in a large bowl and coat with olive oil cooking spray. Sprinkle with cinnamon, cayenne, and ½ tsp salt. Arrange on prepared pan in a single layer. Roast squash until lightly browned and fork tender, about 20 to 25 minutes, flipping squash pieces halfway through.
- In a small bowl, whisk together shallot, vinegar, mustard, oil, pepper, and remaining ½ tsp salt. In a large bowl, combine kale and apples. Drizzle with vinaigrette and toss to coat. Arrange on a platter or divide among 4 serving plates. Top evenly with roasted squash, pomegranate arils, and almonds.
- Per serving: 2 cups