Kale and Delicata Salad with Citrus-Maple
Vinaigrette
Massaged kale leaves
topped with roasted delicata squash, pomegranate seeds, wheat berries, and
pepitas. Perfect for Thanksgiving!
§ Prep Time: 20 minutes
§ Cook Time: 20 minutes
§ Total Time: 40 minutes
§ Yield: 4 servings as a main dish, 6-8 servings as a side
Ingredients
§ 1
medium delicata squash, seeded, halved lengthwise, and cut into 1/2-inch slices
§ 3
tablespoons olive oil, divided
§ Salt
and pepper, to taste
§ 1/4
cup freshly squeezed orange juice (about 1 orange)
§ 1
tablespoon white wine vinegar
§ 1
tablespoon maple syrup (use Grade B if you have it)
§ Zest
from 1 orange
§ A
pinch or two of cayenne pepper (optional)
§ 2
bunches kale leaves (about 1 pound), stems removed, leaves torn into bite-sized
pieces
§ 1/2
cup pomegranate seeds
§ 1/4
cup wheat berries, cooked according to package directions
§ 1/4
cup pepitas
Instructions
1.
Preheat oven to 400ºF.
2.
Toss the delicata squash with a tablespoon of olive oil and
transfer it to a baking sheet. Season with salt and pepper and bake for about
20 minutes, or until tender and just beginning to brown.
3.
While the squash is cooking, whisk together the remaining olive
oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if
using). Season with salt and pepper to taste.
4.
Place the kale leaves in a large bowl and massage them until
they’re wilted and the bitterness is gone. Transfer the kale leaves to a large
serving platter. Top with the squash, pomegranate seeds, wheat berries, and
pepitas. Serve with the vinaigrette.
Source https://ohmyveggies.com
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