photo courtesy of Haylie Duff
I was first introduced to delicata squash at one of my favorite restaurants in the lower east side, Northern Spy. They have an amazing kale salad with delicata squash and I crave it constantly! Since I live in LA and can’t satisfy those cravings, I decided to come up with my own version of their salad. Talk about a great Thanksgiving day salad!
photo courtesy of haylie Duff
Delicata is one of the few types of squash that has an edible peel, so prep is super easy!
What you need…
Kale
1 delicata squash
Sliced almonds
Pecorino (Northern Spy uses a delicious crumbly cheddar too!)
Olive Oil
Lemon juice
Sea salt & pepper
Maple syrup
Preheat oven to 350 degrees
Slice squash in half long ways and scoop out seeds
Place on a baking sheet and bake 20 minutes. Remove squash from oven and brush maple syrup down the squash. Place back in oven for 10 minutes or until squash is soft. Slice squash in to half rings.
Wash kale.
Arrange kale, almonds, cheese and squash on a platter.
xo hd
