Sesame Delicata Squash Kale Salad

Sesame Delicata Squash Kale Salad
Sesame Delicata Squash Kale Salad
Delicata squash is the star of this simple kale salad. The squash is quick and easy to prepare since the skin can be left on. If you like a little extra heat, I recommend tossing a teaspoon of sambal oelek onto the squash before roasting.
  • Preparing Time: 15 minutes
  • Total Time: 15 minutes
  • Served Person: 2
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains honey dairy free pescatarian
  • 2 tablespoons avocado oil
  • 2 teaspoons soy sauce
  • 2 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 2 teaspoons rice vinegar
  • 1 delicata squash (3/4 lb)
  • 4 scallions (diced)
  • 2 cups shredded and packed kale
  • 1/3 cup dried black lentils
  • 2 teaspoons brown rice syrup (or honey)
  • 1 teaspoon sambal oelek or sriracha
  • Carbohydrate 5.71229999714542 g
  • Cholesterol 0 mg
  • Fat 21.6481999939536 g
  • Fiber 1.96800001000767 g
  • Protein 3.16379999784172 g
  • Saturated Fat 2.69665999915312 g
  • Serving Size 1 1 large serving (113g)
  • Sodium 5.94999999866097 mg
  • Sugar 3.74429998713775 g
  • Trans Fat 1.0229799997345 g
  • Calories 221 calories

Preheat oven to 400°F. Remove the ends from the delicata squash, cut in half down the length and remove the seeds. Cut the delicata squash into ¼â€ slices. Toss with diced scallions, sesame oil, and sesame seeds. Roast until tender and scallions are browning, 25 minutes. In a small pot, combine lentils with 2/3 cup water. Bring to a boil, reduce to a simmer, cover, and let cook until tender, 25 to 30 minutes. Check at the 20 minute mark and add more water as needed. Drain any excess water Combine dressing ingredients in a small container with a lid. Shake until well combined. Pour half over the kale and allow to sit while the squash and lentils are cooking. Add the cooked squash and lentils to the kale along with the remaining half of the dressing. Toss until everything is combined.