Delicata Squash and Kale Salad

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If you haven’t tasted delicata squash yet, you’re in for a sweet treat. Winter squashes like butternut, acorn, kabocha, and delicata are rich in antioxidants and cholesterol-lowering fiber. To prepare the delicata, scrub it thoroughly, cut it in half, and scoop out the seeds before slicing the squash into half-inch, moon-shaped pieces.

Yield: Serves 4
Prep Time:  35 minutes
Total Time: 45 minutes

Recipe Ingredients
6 cups chopped kale
1 delicata squash, cut into 1/2-inch moons
1 small apple, thinly sliced
1/2 cup shredded Gruyère
1/2  cup chopped toasted almonds
5 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoon kosher salt

Recipe Preparation
1. Preheat oven to 400 degrees.
2. On a metal rimmed baking sheet, toss the delicata squash with 2 tablespoons of olive oil until the pieces are coated. Cook for 20 minutes, turn all the slices over, and cook for another 15 minutes, or until nicely browned on both sides. Remove from the oven, sprinkle lightly with 1/2 teaspoon salt, and allow to cool.
3. In a medium bowl, massage the kale with the lemon juice and 1 teaspoon salt for about 2 minutes, or until the kale begins to feel less fibrous. Drizzle on the additional 3 tablespoons of olive oil.
4. Add the squash, Gruyère, almonds, and apples to the bowl and gently toss.

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