Delicata Squash and Kale Salad

Part of the reason I never post is that I always want to eat the food before I take its picture - and the times I do photograph my plate, well, let's just say no one will be paying me to take family photos any time soon. So if you'll endure some recipes without previews, I'll try to post a little more often. Maybe someone else can make the recipe and add a picture later. (Actually, I found this picture online, so you can enjoy your preview.)

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Anyway, Kaitlyn asked for some good vegetable recipes, so here's an amazing salad. When I wanted to make a really nice meal for Ryan on Valentines Day, we started with this beauty. It's easy enough to put together, but tastes absolutely heavenly. (source - The Wall Street Journal)

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Ingredients

1 medium squash

olive oil for drizzling

salt and pepper to taste

1 Tbsp chopped parsley

zest of 1/2 an orange

1/2 shallot, minced

1/2 C raw kale, shredded in thin ribbons

1/4 C shaved parmesan (I like to use a vegetable peeler)

1 Tbsp shaved radish

1 Tbsp crushed pecans, toasted

1/2 Tbsp chives, chopped

3 tsp fresh-squeezed lemon juice

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Directions

Preheat oven to 400. Peel the squash skin off with a knife, not a vegetable peeler, then cut the squash in half lengthwise and scoop out the seeds. Cut it into pieces about 2 inches long and 1 inch thick. Spread the squash on a baking sheet lined with foil, drizzle with olive oil, season with salt and pepper, and bake for 25 minutes, until very tender.

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Remove the squash from the oven and toss with 1/2 the parsley, the orange zest, and a drizzle of olive oil. Let cool.

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In a mixing bowl, toss the cooled squash with shallot, kale, parmesan, radish, pecans, parsley, chives, and lemon juice. Drizzle with olive oil, and season with salt and pepper to taste. Serve immediately.

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Serves 4

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Since there's plenty of moisture in this salad, you don't want to save it. If you want to make a bunch to have leftovers, prepare the squash and store it separately. Then mix together the veggies and herbs, but leave out the lemon juice and olive oil. Store this in its own container. Right before serving, toss in the squash, lemon juice, and finish off with a drizzle of oil and some salt and pepper. Kale is a pretty rugged green, so it keeps for quite a while.