Delicata Squash Salad with Warm Wild Mushrooms
Winter salad hero! Warm wild mushrooms, perfectly roasted delicata squash on top of tender kale with a sesame ginger dressing that you will flip for!
Servings: 2 servings *as a main dish, 4 servings as a side*
Calories: 545kcal
Ingredients
- 1 medium delicata squash, cut in half lengthwise and sliced
- 8 ounces cremini (baby bella) mushrooms, sliced
- 2 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Kale
- 2 cups lacinato kale, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 tsp sesame oil
- 1/4 tsp sea salt
- sesame seeds optional
Instructions
- Preheat oven to 400°
- Slice delicata squash lengthwise, scoop out the seeds, and cut the squash into half moon slices. Spread squash on sheet tray and coat in 1/2 the avocado oil, salt and pepper. Roast in oven for 10 minutes.
- Remove squash from oven and flip slices, add mushrooms to sheet tray coat in remaining avocado oil, salt and pepper. Return to oven for 15 more minutes, checking midway through cooking to toss.
- While squash is cooking prepare kale, add kale and parsley to a large bowl. Drizzle sesame oil and sea salt over kale. Using your hands massage the kale until the leaves begin to look brighter green and appear softer to the touch. This should take about 1-2 minutes.
- Prepare dressing by whisking all ingredients together in a small bowl until well combined.
- Scatter squash and mushrooms over massaged kale and top with dressing. Scatter sesame seeds on top (optional)
Notes
This salad is enough for 2 main/ large portions or 4 side portions.
Nutrition
Serving: 1serving (2 total servings | Calories: 545kcal | Carbohydrates: 41g | Protein: 10g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 20g | Sodium: 2079mg | Potassium: 1596mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6479IU | Vitamin C: 71mg | Calcium: 198mg | Iron: 4mg
