Roasted Delicata and Kale Salad with Blueberry Vinaigrette

  • 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
  • 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
  • Salt and pepper to taste
  • Drizzle of olive oil
  • ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.


  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ½ cup blueberries (thawed or fresh)
  • 1 TBLS honey
  • salt and pepper to taste