Consider this an upgrade to your everyday kale salad. Perfect as a dinner side or WFH lunch.

Delicata Kale Salad

Serves 4 to 6

Prep Time 20 mins Cook Time 30 mins

Ingredients

• ½ cup olive oil
• ¼ cup marjoram, picked
• 1 small delicata squash, sliced into rings, seeds removed
• ¼ cup + 2 TB maple syrup, divided
• ½ tsp cumin, ground
• ¼ tsp onion powder
• ¼ tsp cayenne
• 3 TB lemon juice
• 1 TB lemon zest
• 1 bunch Tuscan kale, finely chopped
• ½ cup hazelnuts, roasted, roughly chopped, plus more for garnish
• Salt & freshly ground pepper, to taste

Directions

1. Preheat oven to 375ºF.

2. Make the marjoram oil: In a small saucepan, heat oil over medium heat. Gently add marjoram & stir. When the oil is no longer bubbling, transfer the fried marjoram to a paper towel-lined plate & season with salt; reserve the marjoram oil.

3. Roast the delicata squash: On a parchment-lined baking sheet, toss the squash with ¼ cup marjoram oil, ¼ cup maple syrup, cumin, onion powder, cayenne, salt & pepper. Roast the squash until tender, 20-25 mins. Set aside.

4. Make the maple vinaigrette: In a medium bowl, whisk together remaining 2 TB maple syrup, lemon juice & zest. While whisking, stream in remaining ¼ cup marjoram oil. Season with salt & pepper.

5. In a large bowl, mix roasted squash, kale & hazelnuts. Season with vinaigrette to taste.

6. Transfer the salad to a shallow bowl; garnish with fried marjoram & hazelnuts.

Chef Tip

If the marjoram flavor is too strong, use less in the dressing & sub with regular olive oil.

Dietary & Allergen Info:

• Vegan

• Gluten Free

• Dairy Free

• Contains Nuts

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