1 large or 2 small delicata squash (about 2 pounds)
Kosher salt and ground black pepper to taste
3 tablespoons olive oil, divided
4 ounces dry spanish-style chorizo, cut into thin rounds
10 ounces baby kale or kale-chard blend
3 tablespoons sherry vinegar
1 tablespoon brown sugar
1 small fennel bulb, halved and thinly sliced (save a few frond for garnish)
1 tart apple, cored and cut into thin wedges
1 ounce sharp white cheddar cheese, freshly shredded
- Preheat oven to 375 degrees. Cut squash crosswise into rings about ¾-inch thick and remove seeds and stringy flesh, reserving seeds. Place seeds in a small saucepan, cover with water, and add a big pinch of salt. Bring to a simmer and stir gently to loosen remaining strings from the seeds, about 5 minutes. Drain, discard any residual strings, and pat seeds dry. Lightly oil squash and arrange in a single layer on a baking sheet lined with parchment paper. Lightly oil the seeds and scatter them around the edge of squash. Season with salt and pepper. Roast until squash is tender and seeds are toasted, about 20 minutes.
- Meanwhile, warm 1 tablespoon of the oil in a large skillet over medium heat. Add chorizo and cook until it’s crisp and has rendered much of its fat, about 5 minutes. Transfer with a slotted spoon to drain on paper towels, leaving fat in skillet. Add kale to skillet in large handfuls, tossing with tongs. Cook until lightly wilted, about 3 minutes. Season with salt and pepper. Transfer with tongs to serving plates, leaving fat in skillet. Warm remaining olive oil in skillet. Add vinegar and brown sugar and whisk until sugar dissolves. Drizzle half warm vinaigrette over kale.
- To assemble: Arrange squash rings, fennel, and apple over kale. Drizzle with remaining vinaigrette. Scatter cheese, toasted squash seeds, and fennel fronds over salad. Serve immediately.
From A Tale of Two Cooks.
- From Sheri Castle