Description
The spiciness of the pepper flakes perfectly balances the sweetness of the squash in this wilted kale & delicata squash salad.
Ingredients
Scale
- 1 Tbsp (13g) olive oil, divided
- 2 cups (80g) kale
- 1 delicata squash
- 1/2 tsp (2,5g) garlic powder
- 1/4 tsp (1,2g) salt, to taste
- 1/4 tsp (1,2g) black pepper, to taste
- 1/2 tsp (2g) red chili flakes
Instructions
- Cut the delicata squash in half and scoop out the seeds.
- Place the squash halves on a baking sheet and brush with roughly 1 tsp (4g) olive oil and season lightly with salt and pepper.
- Bake the squash at 400 degrees for 45 minutes – 1hour until the squash is fork-tender.
- Let the squash cool for 10 minutes (or let it cool completely and refrigerate it to be used later).
- Cut each squash half into 1/2-inch slices.
- Place the kale in a large pan and add the seasonings, cooking the kale over medium-high heat.
- As the kale begins to wilt, add the remaining olive oil and the squash slices, continuing to season with salt and pepper to taste.
- Serve the wilted kale and squash immediately.
- Prep Time: 5 mins
- Cook Time: 1 hour