Dear Butternut Squash, it’s not that I don’t love you but I have met another squash. Delicata Squash arrived on my doorstep and after a brief but intense evening of roasting and tossing and eating, I have fallen in love. We can still be friends, but right now, my heart is all about Delicata, its edible peel, and creamy flesh. I am sure you understand that I need to explore all of these new and giddy feelings. Love, The Hungry Goddess
Are you ready to fall in love? Delicata Squash arrived in my care package from Frieda’s Produce and now all I can think about is Delicata Squash. The flesh is creaaaaamy and … BEST OF ALL … the peel is edible. YUP. No more wrestling the butternut squash to the ground like the WWF of gourds, trying to hack away at it. With the Delicata Squash, you roast it and EAT IT. All of it.
This Kale Chopped Salad is Fall in a bowl and I want to eat it over and over again. It’s perfect for lunch, dinner, snacking, even breakfast if you are so inclined. Super easy to make, healthful and delicious, what’s not to love?
I toss the kale in the dressing about an hour prior and I have found that using Bragg’s Amino Acids (tastes like soy) breaks down some of the bitter of the kale. A note of caution about peeling pomegranates … they stain. REALLY stain. So, put on an old apron and do it over the sink into a bowl. They are the perfect pop of acidic sweet in this salad!
ENJOY and let me know what is making YOU fall in love this Fall?
Pssssst October 1 is National Kale Day – let’s celebrate!
Ingredients (serves 4):
- 10 oz bag of Chopped Kale (from Trader Joe’s but you can get a big bunch and stem and chop your own)
- 1 pomegranate, seeded
- 1 Delicata Squash. seeded and got into half moon shapes
- 1 tablespoon of Extra Virgin Olive Oil
- Salt and pepper
- 1/4 cup Extra Virgin Olive Oil
- Juice of two lemons
- 2 cloves of garlic
- 1 – 2 tablespoons of Bragg’s Amino Acids
Mix all ingredients of dressing together. Toss with kale and place in refrigerator. Keep some dressing in reserve.
Heat oven to 400F. Seed and cut Delicata Squash into half moon shapes. Lightly toss pieces in olive oil. Spread on baking pan, sprinkle with salt, and roast until brown on each side. First side took about 12 minutes and second side took about 6 minutes. Allow to cool.
Remove dressed kale from refrigerator, add pomegranate seeds and toss. Taste and add salt and pepper and additional dressing if needed. Place squash pieces on top of salad and serve!