Roasted Squash and Kale Salad
Deliciously roasted delicata squash with some kale, feta, nuts and an olive oil - lemon dressing to form a light and super simple fall salad recipe.
Servings 2 servings
- 1 Delicata Squash
- 1 tbsp Olive Oil
- ½ tsp Sea Salt
- ½ tsp Crushed black pepper
- 1 cup Baby Kale
- 3 tbsp Feta cheese crumbled
- ¼ cup Toasted Almonds and Walnuts
- 1 tbsp Olive oil
- Juice of one lemon
- Salt and crushed black pepper to taste
- 1 tbsp Pomegranate seeds
Preheat oven to 425F.
Cut the squash in half lengthwise. Scoop out the seeds.Cut into strips - half moon shaped.
Spread on a baking sheet. Sprinkle olive oil, salt and pepper and toss well.
Bake until soft for about 30-40 mins.
Once done, cut into smaller pieces and keep aside.
In a large bowl, toss together the kale, roasted squash, salt, pepper, lemon juice, olive oil and nuts.
Transfer to a serving bowl. Top with cheese and pomegranate seeds and enjoy immediately.
Calories: 659kcal | Carbohydrates: 95g | Protein: 17g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 920mg | Potassium: 3818mg | Fiber: 16g | Sugar: 24g | Vitamin A: 17405IU | Vitamin C: 166.5mg | Calcium: 476mg | Iron: 7.1mg