Roasted Delicata Squash and Kale Salad

By Leite's Culinaria

Ingredients

1 large (1 lb) delicata squash (halved lengthwise, seeded, and cut into 1/2-inch (1 cm) slices)
1 medium (8 oz) red onion (halved lengthwise and cut into 1-inch (2.5 cm) wedges)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 medium or 1 large bunch (12 oz) lacinato kale (stems removed, and leaves torn into bite-size pieces)
4 ounces ricotta salata* or feta cheese (crumbled (about 1 cup))
1/2 cup hazelnuts (toasted and roughly chopped)
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove (grated or minced)
Kosher salt
Freshly ground black pepper

Prep Time15mins
Cook Time30mins
Servings6

Instructions

Make the salad

Preheat the oven to 425°F (220°C). Adjust the oven rack to the middle position.

Place the squash and red onion on a rimmed baking sheet. Drizzle with the oil, season with salt and black pepper, and toss to coat. Spread the vegetables in an even layer. Roast, carefully flipping halfway through, until tender and lightly caramelized, 25 to 30 minutes.

Make the vinaigrette

In a small bowl, whisk the olive oil, vinegar, Dijon, garlic, a generous pinch of salt, and a few grinds of black pepper until combined and emulsified.

Place the kale in a large bowl. Using your hands, massage the leaves until they feel less stiff, about 1 minute. Whisk the vinaigrette once or twice more to ensure it's emulsified, then drizzle about half of it over the kale and toss to coat.

Once the vegetables are roasted, add them to the bowl with the kale. Drizzle in the remaining vinaigrette and toss gently to combine, being careful not to break up the tender squash.

Add the ricotta salata and hazelnuts. Gently toss once more. Taste and season with additional salt and pepper, as needed. Serve warm or at room temperature.