(this can be done ahead of time and will make more than you need for this one salad)
1delicata squash, , cut in half lenghtwise, seeds removed, and then cut into 1/4'' thick slices
1-2tablespoonsextra virgin olive oil
3/4teaspoondiamond kosher salt (if using any other salt, use half the amount)
1/2teaspoonpaprika
smallpinchcinnamon
Remaining Salad Ingredients
1earcorn, , husked and cleaned
1cupgreen beans, , trimmed and cut in half
1tablespoonextra virgin olive oil
1/2teaspoondiamond kosher salt (if using any other salt, use half the amount)
4-5leaves ofLacinato kale, (about 1.5 ounces), tough stems removed and then cut into very thin ribbons
dressing of choice (see below for the creamy lime dressing I used)
Instructions
Roast the Squash: (can be done ahead of time; up to a few days in advance)
Preheat oven to 400.
Toss sliced delicata squash in olive oil, salt, paprika, and cinnamon. Spread onto a parchment lined baking sheet and place baking sheet near the bottom rack in the oven. Bake until golden brown, about 35 minutes total. Halfway through (around 20 minutes), check and flip the squash.
Make the Remaining Salad
Preheat broiler. Place green beans and corn on a foiled lined baking sheet. Drizzle with olive oil and salt. Toss green beans to evenly distribute oil. Place baking sheet about 6'' from top of the oven and broil until lightly charred, about 7-10 minutes. Halfway through, check and move around the pan to lightly toss the green beans (and rotate the corn). Once lightly charred, remove and set aside to cool slightly.
Once corn is cool enough to handle, use a knife to remove kernels from cob.
Place kale in a large bowl. Add in 3/4 of the dressing and massage dressing into kale to make it less tough (about 30s). Add in green beans, squash (I use about a third of what I get from a whole squash), and corn. Drizzle on remaining dressing and serve.