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Roasted delicata squash

Roasted Delicata Squash Salad

IT’S SQUASH SEASON, AND DELICATE IS TOP ON MY LIST! THIS ROASTED DELICATA SQUASH SALAD WITH “CHEDDAR” CAULIFLOWER AND TAHINI DRESSING IS MADE FOR COOL FALL DAYS AND EASY MEALS.
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Ingredients
  

Vegetables

  • 1 delicata squash (this recipe makes a lot – save 4 ounces for one portion, package and refrigerate the rest for later
  • 1/2 any color cauliflower (this recipe makes a lot – save 4 ounces for one portion, package and refrigerate the rest for later)
  • 3 oz kale (wilts to about 2 oz), washed, not dried

Fat

  • a quick spray oil (for roasting, I enjoy coconut or grapeseed)
  • .5 oz tahini dressing

Flavorings

  • 1 clove garlic, minced
  • salt, pepper
  • 1 tsp chili powder
  • chili flakes
  • 1 tsp sauce from a chipotles in adobo can (optional)

Instructions
 

Roast The Squash

  • First, slice the squash in half lengthwise.
  • Scoop out the seeds (you can roast these as well!)
  • Cut the squash into half rounds
  • Place the rounds on a cookie sheet, spray with a little oil, salt, pepper, and the chili powder. Using your hands, massage the spices into the squash and lay them all flat on the cookie sheet. Place these in the oven at 400 degrees for about 20-30 minutes (check on them often – the length of time depends on your oven, the thickness of the slices, and how large the squash is).

Roast The Cauliflower

  • Cut out the florets, place them on another cookie sheet (not the same sheet as the squash as they won’t all fit) and season with salt, pepper, and a spray of oil.
  • Toss with your hands so they’re evenly coated. Place these in the oven at 400 degrees for about 20-30 minutes.

While the squash and cauliflower are roasting, make the kale. 

  • Heat a cast iron skillet (or anything you have) and add a quick spray of oil. Add the kale, garlic, and toss around until the kale gets bright green and softens, about 2 minutes. Set aside. 

Assemble The Salad

  • Place the kale on the bottom of a bowl or plate, and top with the roasted cauliflower and delicata squash.

Top It Off

  • Drizzle with the tahini dressing, chipotle sauce (if using), and chili flakes. Enjoy!

Notes

For measurement purposes, this salad recipe offers around 10 ounces of vegetables and 1 fat portion.