Baby Kale, Pomegranate, & Delicata Squash Salad

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Dijon Balsamic Vinaigrette Ingredients

4 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1/4 cup + 2 tbsp. extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste

Dijon Balsamic Vinaigrette Directions

1) Add vinegar, mustard, extra-virgin olive oil, salt and pepper to food processor and combine until emulsified.
2) Adjust salt and pepper to taste.
3) Set aside for use in salad.

Roasted Delicata Squash Ingredients

1 9-inch delicata squash
1 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Roasted Delicata Squash Directions

1) Preheat oven to 400 degrees F.
2) Cut delicata squash in half lengthwise and remove seeds.  Then, slice squash crosswise into 1/4 inch slices.
3) Toss delicata squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces.
4) Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20-25 minutes.
5) Remove squash from oven and adjust salt and pepper to taste.
6) Set aside one cup of squash for use in salad and enjoy the rest! 

Baby Kale Salad Ingredients

4 cups baby kale
1/2 cup pomegranate seeds
1 cup roasted delicata squash
Dijon Balsamic Vinaigrette

Baby Kale Salad Directions

1) In a large salad bowl, combine baby kale, pomegranate seeds, and roasted delicata squash.
2) Toss salad with enough Dijon Balsamic Vinaigrette to coat.
3) Serve and enjoy!

Serves 4-6 as a side.

Jennifer MiremadiComment