Baked Salad
Baked salad is salad’s cozier, cardigan-wearing cousin.
Servings: 6
Calories: 231kcal
Ingredients
- 1-2 small delicata squash seeded and chopped
- 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
- 1 lb Brussels sprouts shredded, about 6 cups
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp neutral oil
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1 cucumber sliced
- 1 apple fuji preferred, cut into matchsticks
- 1 carrot shredded
- 1/4 cup sliced almonds
Instructions
- Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
- Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
- While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
- In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
Notes
Optional: add chicken breast for extra protein.
Nutrition
Calories: 231kcal | Carbohydrates: 29.7g | Protein: 7.4g | Fat: 9.2g | Saturated Fat: 1.2g | Cholesterol: 0.01mg | Sodium: 410mg | Potassium: 919mg | Fiber: 6.6g | Sugar: 11.9g