Kale and Roasted Delicata Squash Salad

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 2-4

Ingredients

• 3 Tablespoons extra virgin olive oil (divided)
• 1 medium-sized delicata squash, seeded and sliced into thin half moons (no need to peel)
• salt and pepper
• 1/2 cup hazelnuts (or other nut - optional for crunch)
• 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
• 1 tablespoon fresh lemon juice
• flakey sea salt for serving

Instructions

1. Preheat the oven to 425°F.
2. Cut delicata squash in half lengthwise and remove the seeds with a spoon.
3. Slice into half moons and add to a large bowl.
4. Remove kale leaves from stems and roughly chop. Set aside.
5. Toss the squash with 2 Tablespoons of olive oil and sprinkle with salt and pepper.
6. Place in a single layer on a rimmed baking sheet and roast in the oven until tender, about 18-20 minutes. Flip the squash halfway through cooking.
7. If adding nuts: While the squash cooks, heat a small dry skillet over medium-high heat. Add the hazelnuts and toast until lightly brown and fragrant. About 5-8 minutes. Shake the pan often while toasting. Once cool enough to handle roughly chop the hazelnuts.
8. In the same large bowl: massage the kale with the remaining 1 Tablespoon olive oil and 1 tablespoon lemon juice. Massage the oil and juice into the kale until it becomes tender and turns bright green, about 2 minutes.
9. Add the roasted squash and toasted nuts to the kale.
10. Season with flakey sea salt and serve.