Delicata and Blue Cheese Salad
Creamy and caramelized delicata squash, fresh kale, crunch from the pecans and
blue cheese to add some complexity. Our Garlic Apple Cider Vinaigrette is the
perfect dressing for this cozy salad that hits all the notes. Crank up the oven on
your next crisp fall day and get ready to salivate at the scent of garlic and honey
wafting through the air while you prepare your new favorite fall salad
Ingredients
1 medium sized delicata squash
1 head of curly kale
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
4oz blue cheese crumbles
5 tablespoons California Olive Ranch Garlic Apple Cider Vinaigrette
2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon honey
1.5 tablespoons California Olive Ranch EVOO
Instructions
Preheat oven to 400F.
Cut top and bottom off delicata then cut in half lengthwise.
Scoop seeds and stringy flesh out of squash and discard.
Cut squash into 1 inch thick rainbows.
Place squash on a baking sheet, sprinkle with 1 teaspoon of the salt, garlic powder, and pepper.
Drizzle squash with honey and California Olive Ranch EVOO. Toss well and lay flat in a single layer on a cookie sheet.
Roast squash in preheated oven for 35 minutes, flipping once midway through, until tender inside and caramelizing on the outside.
While squash is roasting, wash and dry kale then de-stem kale leaves into a large salad bowl.
Rip kale with hands into large bite sized pieces.
Sprinkle the other teaspoon of salt over kale and massage for 2-3 minutes until kale has softened and become darker in color.
To salad bowl, add in pecans, cranberries and blue cheese crumbles.
When delicata is done roasting, let cool to room temperature then add to salad bowl.
Dress salad with California Olive Ranch Apple Cider Vinaigrette and toss well.
Chill slightly in fridge before serving.