• Jengo

Baby Kale Salad with Delicata Squash


I recently discovered the delicata squash and I am in love. It's dense and slightly sweet, just yummy. Not to mention it has a pretty scalloped edge and beautiful orange gold color. I like it better than butternut squash even. The best thing is that it's really easy to prepare and not expensive either. It doesn't get any better than this. I plan to eat this winter squash all season long.


This is the perfect autumn salad with baby kale, chicken, almonds, avocado, and of course the squash as the star ingredient. If I had cranberries I would have added that too for a slightly more holiday touch and a hint of tartness.


Scroll down for the recipe.






Total time: 25-30 minutes

Yields: 1

*You will need a large baking tray or cooking sheet

**All proportions are approximated. Adjust to your preference and taste

INGREDIENTS:

  • 1 delicata squash (washed, rinsed, de-seeded, and cut into 1/2" half slices -- see photos)

  • Baby kale

  • Vegan chicken (I used Lightlife from Trader Joe's)

  • Sliced almonds

  • Balsamic glaze (from Trader Joe's)

  • 1 - 2 tbsp apple cider vinegar

  • 1/2 avocado - sliced

  • Salt to taste

  • Pepper to taste

  • Cooking oil

  • Optional: cranberries (highly recommend)

INSTRUCTIONS:

  1. Pre-heat oven to 400 degrees

  2. Wash the squash. Then slice in half lengthwise and deseed using a spoon or ice-cream scoop. Cut into 1/2" thick slices. Toss with olive oil and salt and roast on baking sheet for 15-20 minutes in the oven, turning half way through. If out of the oven they are not golden or caramelized you can cook them stove top with some cooking oil until desired done-ness. Which is what I did, but not necessary.

  3. While the squash is cooking, sear the vegan chicken in a heated pan with oil. Then cut into cubes.

  4. Once done cooking on stove and with the heat turned off, I added the kale into the skillet and tossed to slightly soften and cook. (Not necessary. You can just put the kale directly onto a plate)

  5. Transfer to serving plate or bowl.Toss in some almonds and some cranberries too if you'd like, chicken.

  6. Drizzle some olive oil, balsamic glaze, apple cider vinegar, and sprinkle some salt and pepper. Give it a mix. Then add squash and avocado last. Drizzle more oil, balsamic glaze, salt and pepper on top if you'd like.

Voila! Enjoy this super easy and delicious autumn salad. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!

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