I’m always a fan of adding roasted vegetables to salads- particularly ones that are have a hint of sweetness to them like delicata squash.
Red onion and parmesan cut through the sweetness of the squash and make this a great side salad for a holiday meal. Be sure to massage your dressing or oil into the kale before serving- it helps make it more tender and much better to eat.
Delicata Squash & Parmesan Kale Salad
1 delicata squash, seeds removed and sliced thinly
1/3 cup or so (depends on how much you like (or love) parmesan) freshly shaved parmesan
1/2 red onion, sliced very thinly
1 bunch kale- any variety works!
dressing of your choice- nice olive oil and a squeeze of fresh lemon juice works, or you can try my roasted garlic dressing (scroll to bottom of page)
Preheat oven to 425. Toss delicata squash in about a tablespoon of olive oil and sprinkle with sea salt and pepper. Place in oven near bottom rack for about 20 minutes. Move around squash or flip them and then continue to roast until brown on both sides, about another 10-15 minutes. Set aside to cool slightly.
Place kale in a large bowl. Drizzle in a bit of olive oil and massage oil into kale for about a minute, until it feels smooth and not as tough. Add in squash and red onion and dressing of your choice. Toss. Top with fresh parmesan.