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.
Preparation Details
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4
Ingredients
- 1 (8-ounce) delicata squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground ginger
Steps
- Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
- Split delicata squash lengthwise and scoop out seeds and strands. Cut each squash half crosswise into 1/2-inch thick slices. Place squash pieces in a bowl and toss with olive oil, salt, black pepper, and ginger. Arrange on the prepared pan in a single layer.
- Roast squash in the preheated oven for 8 to 10 minutes. Using tongs, turn each piece and continue to roast until squash is tender and lightly browned, 8 to 10 minutes more. Set aside to cool.
- For vinaigrette, add pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne to a jar with a tight-fitting lid. Cover and shake until well blended, about 30 seconds.
- For salad, place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut delicata into bite-sized pieces; add to the bowl. Shake vinaigrette again, then toss with salad.
- Arrange salad on 4 plates, and top with sliced almonds and crumbled bacon; garnish with cheese. Serve immediately.
