Diary / Justbobbi / Sep 26, 2022
Recipe: The Culinistas Delicata Kale Salad
Written by: Jill Donenfeld & Tiana Tenet, The Culinistas
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
- 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
Preheat oven to 375ºF.
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.
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.
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.
In a large bowl, mix roasted squash, kale & hazelnuts. Season with vinaigrette to taste.
Transfer the salad to a shallow bowl; garnish with fried marjoram & hazelnuts.
If the marjoram flavor is too strong, use less in the dressing & sub with regular olive oil.
Dietary & Allergen Info: