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–+ servings
a plate of kabocha squash, fennel and kale salad

Roasted Kabocha Squash and Fennel, Kale and Toasted Hazelnut Salad

I love a good and chunky salad like this for the colder months!
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Cook Time 1 hour 45 minutes
Servings: 5
Course: lunch
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients:
  • ½ medium sized red kuri or kabocha squash ends trimmed, seeded and cut into 1 to 2 inch segments
  • 2 cups fennel trimmed and sliced vertically into 1" matchsticks
  • ¼ cup fennel fronds fine chopped
  • 2 batches lacinato or dinosaur kale stemmed and roughly chopped
  • 1 ½ cup hazelnuts dry roasted and roughly crushed (unsalted or lightly salted)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cumin
  • 1 tbsp aleppo pepper
  • 6 tbsp lemon juice
  • salt and pepper
  • coarse salt a sprinkle to finish
Dressing Ingredients:
  • 1 medium shallots peeled and minced
  • 1 clove garlic minced
  • ¼ cup extra virgin olive oil plus more for finishing
  • 3 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp aleppo pepper
  • salt and pepper

Method
 

  1. Preheat oven to 400°F (204°C) with the rack adjusted to upper/center position.
  2. Season your squash and fennel with salt, pepper, cumin and aleppo pepper flakes. Toss with 2 tbsp of olive oil and place in a single layer on a foil lined baking sheet (use 2 sheets if necessary). Roast until tender and well browned (about 45 minutes to an hour).
  3. Place your kale in a large bowl along with juice from a lemon, 2 tbsp of olive oil and salt. Mix everything up by hand, macerating the kale as you go. Set aside.
  4. Roast/Toast your hazelnuts but placing them on a skillet over medium heat, stirring them constantly until nicely toasted and nutty smelling. Remove the skins by placing them in between a towel and rolling it back and forth. Crush them roughly using either a mortar and pestle or by pulsing in a food processor. Set aside.
  5. To make the dressing, combine your shallots, garlic, dijon mustard, aleppo pepper and red wine vinegar in a medium sized bowl. Whisk in olive oil until nicely emulsified and season to taste with salt and pepper. Set aside.
  6. In a large bowl, combine your roasted fennel and squash, macerated kale, about ⅔ of the toasted hazelnuts and half of your dressing. Toss to combine and add more dressing to taste.
  7. To plate, stack your salad tall on a plate and sprinkle more hazelnuts on top. Finish with a drizzle of olive oil, a squeeze of lemon juice, a little more aleppo pepper and a sprinkle of coarse sea salt.

Nutrition

Calories: 410kcalCarbohydrates: 14gProtein: 7gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gSodium: 112mgPotassium: 552mgFiber: 6gSugar: 4gVitamin A: 1467IUVitamin C: 19mgCalcium: 100mgIron: 4mg

Notes

  • For a higher protein version of this add in some chopped up grilled chicken or pan seared tofu
  • You can sub out the Kabocha for another type of squash like butternut squash, Red Kuri squash or butternut squash.
  • You can also add in roasted carrots, parsnips or even beets if you like!

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