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1 (8-ounce) delicata squash
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon ground ginger
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2 tablespoons pomegranate juice
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2 tablespoons extra-virgin olive oil
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1 tablespoon balsamic vinegar
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2 teaspoons Dijon mustard
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2 teaspoons honey
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1 pinch sea salt, or to taste
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1 pinch white pepper, or to taste
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1 pinch cayenne pepper (optional)
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4 cups lacinato kale, coarse stems removed, cut into 1-inch pieces
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1 green pear, cored and thinly sliced
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1/2 cup pomegranate arils
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1/2 cup thinly sliced red onion
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2 tablespoons sliced almonds
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2 pieces bacon, cooked and crumbled
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1 tablespoon crumbled feta or grated cotija cheese (optional)
Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette
This kale and roasted delicata squash with pomegranate vinaigrette is an interesting, tasty combination of fall delights, with the gently-flavored, edible rind delicata, deep green Lacinato kale, crunchy pomegranate arils, and slender pear slices.
Nutrition Information
252
Calories
30g
Carbohydrates
29g
Protein
750mg
Potassium
8g
Fiber
14g
Sugar
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