ROASTED GRAPEFRUIT, DELICATA & CRISPY KALE
Let’s milk winter squash season for as long as we can…
I had several delicate squash sitting around and waited for them to ripen so that I could get the most out of their flavor. Partnered with grapefruit and arranged on top of crispy kale, this creates a warm salad this is satisfying enough to eat on its own or can be served alongside a roasted chicken or filet of salmon for a complete meal.
Serves 1 as a meal, 2-4 as a side
YOU WILL NEED
Roasted Delicata Squash
1 delicata squash, cut into 1/2” rounds, seeds removed
2 tablespoons avocado oil, coconut oil or ghee
1 teaspoon kosher or fine sea salt
1/2 teaspoon ground nutmeg
Roasted Grapefruit
1 grapefruit, thinly sliced
2 tablespoons date sugar or coconut sugar
1/2 teaspoon kosher or fine sea salt
Pan Fried Kale, Shallots & Pecans
3 tablespoons avocado oil, coconut oil or ghee
1 1/2 cups kale, stems removed and roughly chopped
1 teaspoon fine sea salt
1 shallot, thinly sliced
1/4 cup pecans, chopped
TO MAKE
Preheat oven to 400ºF.
Place delicata rounds onto a parchment lined baking sheet. Coat with avocado oil, salt and nutmeg. Place in oven to roast for about 30 minutes, flipping halfway through to ensure both sides are golden brown. Set aside while preparing the other ingredients.
Place grapefruit on a parchment lined baking sheet and sprinkle generously with date sugar and salt. Place in oven to roast until the sugar has caramelized, about 25 minutes. Optionally, to avoid any bitterness from the grapefruit rind, this can be cut off.
In a large skillet or pan set over medium high heat, add 2 tablespoons avocado oil. Toss in kale to coat with oil and season with salt. Stir occasionally until crispy, 5-7 minutes. Place kale on a serving platter.
Add the remaining tablespoon of avocado oil and shallots to the pan, still over medium high heat. Let cook, stirring occasionally until translucent with golden edges. Remove shallots from the pan and arrange over the top of the kale.
Add pecans to the same pan and toast, stirring until slightly browned, being careful to not burn. Set aside. Arrange delicata and grapefruit over the kale and top with toasted pecans. Serve right away.