Kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

• Produce

  • 1/4 cup Cranberries, dried sweetened
  • 1 Delicata squash, medium

• Baking & Spices

  • 1/2 tsp Kosher salt, coarse
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2/3 cup Pecans or purchased spiced nuts, sweet and spicy

• Dairy

  • 1/2 cup Chevre, fresh

• Beer, Wine & Liquor

  • 1/2 cup Maple sherry

• Other

  • 12 cups Clean, torn lacinato kale leaves (no ribs or stems

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about ½-inch thick.
• Toss delicata squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.
• Meanwhile, toss kale with dressing in a large bowl.
• Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.

Nutrition