Description
This wilted kale and delicata squash salad combines the sweetness of roasted squash with the spicy kick of red pepper flakes, creating a balanced and flavorful dish.
Ingredients
Units
Scale
- 1 delicata squash
- 1 Tbsp (13g) olive oil, divided
- 2 cups (80g) kale, chopped
- 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
- Preheat your oven to 400°F (200°C).
- Cut the delicata squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, brush with roughly 1 tsp (4g) olive oil, and season lightly with salt and pepper.
- Bake the squash in the preheated oven for 30-40 minutes, or until fork tender.
- Once baked, allow the squash to cool slightly, then slice into thin pieces.
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the chopped kale and sauté for about 3-5 minutes until it begins to wilt.
- Add the sliced squash, garlic powder, and red chili flakes to the skillet. Stir to combine and cook for an additional 2-3 minutes until the kale is fully wilted and everything is heated through.
- Season with additional salt and pepper to taste before serving.
Notes
Delicata squash skin is edible, adding texture and color to the dish. Adjust the red pepper flakes to your spice preference. This dish can be made in advance and reheated. Leftover squash can be stored in the refrigerator and used the next day.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0