Name: Warm Winter Kale and Delicata Squash Salad with Maple Vinaigrette
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 large delicata squash, seeded and sliced into half inch thick half moons; 2-3 tablespoons olive oil, divided; 4 packed cups kale, stems removed and roughly chopped; 1 cup hazelnuts; 1/4 teaspoon cinnamon; 1/2 teaspoon paprika; 1/4 teaspoon nutmeg; 1/8 teaspoon clove; 1/8 teaspoon cayenne; (optional) 1/4 cup raisins or dried cranberries; 2 tablespoons pure maple syrup; 1 tablespoons stoneground mustard; 1 tablespoons red wine vinegar; 1/4 cup olive oil

Description

Served warm with a lightly sweet maple vinaigrette, this kale and delicata squash salad with toasty hazelnuts makes a nutritious winter side!

Ingredients

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For the Salad

1 large delicata squash, seeded and sliced into half inch thick half moons
2-3 tablespoons olive oil, divided
4 packed cups kale, stems removed and roughly chopped
1 cup hazelnuts
1/4 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cayenne
(optional) 1/4 cup raisins or dried cranberries

For the Maple Vinaigrette

2 tablespoons pure maple syrup
1 tablespoons stoneground mustard
1 tablespoons red wine vinegar
1/4 cup olive oil

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Instructions

Preheat oven to 400°F. Toss squash with 1/2 tablespoon olive oil. Arrange in a single layer on a parchment paper-lined baking sheet. Bake for 20 to 30 minutes, until squash is tender and browned at the edges. Remove from oven and allow to cool before transferring squash to a large bowl.
Meanwhile, prepare kale for the oven. In a large bowl, massage kale with 1-2 tablespoons olive oil and season with salt and pepper. Transfer to the baking sheet used to bake the squash. Bake for about 10 minutes or until wilted and crisped at the edges. Transfer to the bowl with the squash.
Roughly chop the hazelnuts and combine in a bowl with cinnamon, paprika, nutmeg, clove, and cayenne. Add remaining 1/2 tablespoon olive oil and toss to coat. Transfer to the baking sheet and bake for about 5 minutes to toast the nuts. Let cool slightly, then add to the kale and squash.
In a small bowl, whisk together the maple syrup, mustard, and vinegar. Slowly drizzle in the remaining 1/4 cup olive oil while whisking constantly.
Add raisins/cranberries to the bowl with squash, kale, and nuts. Drizzle in half of the dressing and toss. Taste, and add additional dressing if desired. Store in the fridge for up to 5 days. When serving, bring to room temp or warm slightly in the microwave.

Notes

If you end up with extra dressing, use it for extra salads, toss veggies in it, or use it to flavor cooked chicken.