Waldorf Salad with Roasted Delicata Squash, Kale and Apples

Preheat oven to 375 degrees. Prick delicata squash all over with a small knife or skewer. Place on a plate and microwave for 2 minute to soften.
Cut in half lengthwise, and scoop out and discard the seeds. Cut the halves into 1/2″ half moons.

Add them to a baking tray to fit. Add 1 T. of neutral oil, a pinch of salt and pepper and mix in. Roast until golden underneath, about 10 minutes. Turn over the pieces and continue to roast until tender and golden, about 20 minutes total.

Place the squash in a bowl – add a squeeze of orange juice and a drizzle of maple syrup, as I do – if desired. Set aside.

Add kale and celery to a medium sized bowl. Add 1 t. olive oil, pinch of salt and pepper, garlic and orange juice. Massage all together, set aside.

Make the Yogurt-Mayo Cinnamon Dressing.

To plate the salad:
Place the kale-celery mixture on a large, decorative plate.
Top with roasted delicate squash, cut apples, toasted walnut halves and grapes.

Add sturdy lettuce leaves, such as “little gem” around the platter if desired.
Drizzle with dressing an enjoy!

While kale, walnuts, celery and delicate squash will contribute a dose of protein, feel free to add more of your favorite… sprinkle in your favorite plant-based one (such as quinoa), or diced poached chicken or turkey.

Yogurt-Mayo Cinnamon Dressing:
4 T. Greek Yogurt
3 T. Vegan Mayonnaise ( or your favorite type)
2 T. Orange Juice (tip: cut a clementine and squeeze the juice!)
1T. finely grated red onion with its juice, or minced
1/4t. finely grated or minced garlic
1 pinch salt & pepper
1 t. raw honey
1/8t. cinnamon

Whisk all together in a small bowl, refrigerate in a clean glass container.

*If cutting the apple in advance, toss with a little orange juice & toss, so that it does not discolor.