Roasted Delicata Squash Salad with Kale and Apples

  • 1 large delicata squash, halved, seeded, and sliced into 3/8” half moons
  • ½ cup onion, coarsely chopped
  • Olive oil for drizzling
  • 1 bunch kale, midribs removed, and shredded
  • 1 apple, chopped
  • Salt and pepper, to taste

Lay delicata and onions on baking sheet in single layer, drizzle over olive oil, and roast at 425 until tender. Toss with kale and apple. Pour on the below dressing, add salt and pepper, and serve warm.

  • 2 TBLS olive oil
  • 1 TBLS apple cider vinegar
  • ¼ tsp Dijon mustard
  • Maple syrup to taste