Roasted Delicata Squash with Baby Kale and Balsamic Molasses Vinaigrette
Ingredients
- 1 delicata squash
- 1 small red onion, sliced into rings
- 1 tablespoon extra virgin olive oil
- 4 cups baby kale
- 2 radishes, trimmed and cut into wedges
- 1 tablespoon toasted pepitas
Balsamic Molasses Dressing
- 4 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dark molasses
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon kosher sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 400. Line a large rimmed baking sheet with parchment paper.
- Slice each end off of the squash and use a dull knife or spoon to gently scrape the seeds out of the squash. Slice squash into 1/2-inch thick rings.
- Place delicata squash rings on one half of the baking sheet and the onions on the other half. Drizzle olive oil over both, lightly season with salt and pepper, and toss until evenly coated. Roast for 15 minutes, until onions are golden brown. Remove onions and transfer to a plate to cool. Continue to roast squash for another 10-15 minutes, until squash is browned and a fork pierces through the squash easily.
- Whisk the dressing ingredients together in a small bowl.
- In a large mixing bowl, toss the greens and radishes with just a small amount of the dressing. Carefully arrange the greens in a shallow bowl or platter. In the same bowl, gently toss the squash and onions with another small amount of dressing, just enough to lightly coat the squash. Arrange squash and onions over baby kale and sprinkle with toasted pepitas. Drizzle with extra dressing to serve, if desired.
