Kale Salad with Roasted Delicata

A luscious and bold fall salad with roasted delicata squash, fresh chèvre, dried cranberries and sweet and spicy pecans.

1 medium delicata squash
1 tablespoon extra-virgin olive oil
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
12 cups clean, torn lacinato kale leaves (no ribs or stems)
½ cup vinaigrette
½ cup crumbled fresh chevre
¼ cup dried sweetened cranberries
2/3 cup spiced nuts

View the full recipe at Healthy Seasonal Recipes →