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