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Roasted Squash Kale Salad with Toasted Fennel and Hazelnuts

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Roasted Squash Kale Salad with Toasted Fennel and Hazelnuts

Someone said this salad sounds like something their rich Aunt would serve at Christmas and I am absolutely HERE FOR IT. This Roasted Squash Kale Salad with Toasted Fennel and Hazelnuts is an absolute slam dunk if you ask me! There a few different steps, but I promise it’s easy and SO worth it. Plus you’ll likely end up with some extra squash to snack on which is always a win in my book.

I used a mix of Delicata and Kabocha squash, but feel free to use your favorite or whatever you can find at the store. There’s usually tons of fun options!

Brocc Your Body

AUTHOR: broccyourbody

Roasted Squash Kale Salad with Toasted Fennel and Hazelnuts

SERVES: 4-6

TIME: 45 Minutes

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Ingredients

1 delicata squash, or option to use half delicata and half kabocha squash
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 bunch curly kale, stems removed and chopped (about 5 cups)
1 1/2 tablespoon fennel seeds
1/3 cup hazelnuts, roughly chopped
3 oz feta cheese
1 tablespoon honey, to drizzle
3 tablespoons fresh parsley

Crispy Shallots:

2 tablespoons olive oil
1 large shallot, peeled and thinly sliced

Dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon grainy mustard
1 teaspoon honey
1/8 teaspoon chili flakes
Pinch of salt & pepper

Instructions

Preheat the oven to 400 degrees.
Remove the ends of the squash then cut in half lengthwise. Use a spoon to remove the seeds and cut short wise into half moon shapes about 1/2 inch thick.
Arrange in one even layer on a baking sheet. Toss with olive oil, salt, chili powder, cumin and black pepper.
Roast for 15 minutes each side, or until tender in the center.
While that roasts, heat a large skillet over medium heat and add the fennel seeds and hazelnuts. Stir every 15 seconds until the fennel and hazelnuts become light brown and fragrant. Immediately set aside in a bowl, being careful not to burn (it can happen quick even when the pan is off the heat).
In the same pan over medium heat, add the olive oil. Once hot, add the shallots and stir until they begin to brown. Reduce the heat if they start to get dark too quick. Once crispy, remove the shallots and set aside. You can use any excess oil in the dressing!
For the dressing, whisk together all ingredients and toss with the kale. Refrigerate until ready to serve.
On a large plate or platter, arrange the kale in one even layer. Add the squash (it’s ok if it’s at room temperature), fennel, hazlenuts, crispy shallots, honey, feta cheese, and parsley. Season to taste and enjoy!

5 based on 1 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Alana Guevara says:

Made this, but didn’t have all the ingredients, so it was a version of it. the dressing is amazing. Used mixed greens instead of kale, omitted the fennel and subbed sliced almonds. It was a hit. No boring salads!

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