Kale Salad with Roasted Delicata Squash and Toasted Hazelnuts

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It is shaping up to be a busy weekend.

I will be making pizzas for the open studio my friend Ross will be hosting for the annual East Side Culture Crawl on Friday night. If you happen to be out taking in the amazing art that evening please do stop by the studio at 830 Union Street in East Vancouver anytime between 5 and 10 pm and make sure you come and say hi!

Saturday, I am hosting an intimate dinner party for our dear friend Jeannot who is celebrating a milestone birthday here at the house. We are planning a six course menu and I am looking forward to enjoying time with some of our nearest and dearest. I will be attempting, for my first time ever, a three layer red wine chocolate cake with a whipped mascarpone frosting. Wish me luck…

On Sunday, we are hosting another birthday party. This time for sweet Rowan who is turning 2! A slightly different menu for this event, with fewer courses, but there will be plenty of juice boxes and slices of birthday cake.

To get us through I plan on making the salad you see above and having it stashed in the fridge for whenever we need an easy, on the fly, energy boost.

I love this salad because it is packed with lots of good, healthy ingredients and can be eaten over several days as the kale holds up well even when pre-dressed with the tangy, fruity pomegranate vinaigrette. Great for lunch on its own or paired with roasted chicken or fish. The perfect dish to take to a potluck or eaten straight from the bowl when energy and time are running low. Feel free to substitute the squash of your choice, any nuts you have on hand and Parmesan or Pecorino for the feta.

Happy weekend!



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One Response to Kale Salad with Roasted Delicata Squash and Toasted Hazelnuts

  1. Bess says:

    Thanks Julie.

    I bought my Delicata squash when you first mentioned this recipe, so now will enjoy making, and eating, the salad on the weekend.

    Wish I could visit Pink Monkey and sample your special pizzas tomorrow too!



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