The Kale Debate.

Happy Wednesday y'all!

Let's just face it...there is no debate when it comes to kale. At least for me there isn't. Let's just say that kale and I are in a committed relationship, and I don't see us breaking up well...ever. As we all know, there is another debate going on...a political one, and all I want to do is run and hide in my room until November hits and the election is over. But sadly...I cannot. So, I will go about my days making kale salads and pairing it with my other boyfriend...squash (in this case, delicata). 

Oh, and if you think I am going to share any of my delicious kale salad, that might be accompanied by a chocolate chip cookie...or two..for dessert, with you Mr. "Let Me Blow-Up All Social Media with Political Debate Rants", you can just go climb a tree. Or go and buy a store-bought cookie. Just saying. 

Anyway, yesterday was a gloomy day that ended with a raining evening. The best kind of days, in my opinion, for cooking. I wanted to make something quick and simple. My day old kale was staring at me  like a celebrity stalker. 

Why, hello there!

We are going to take some sweet delicata squash

and do a bit of slicing

and roasting.

The flavor of delicata squash when roasted is just like a french fry...Mickey D lovers beware!

Then we are going to make a BOMB.com salad dressing with 

hummus, honey, lemon juice, and olive oil. 

 It's creamy, sweet, and tangy all at the same time.

LAWD HALP MEH!

Then we add it all together

with some roasted, chopped walnuts.

Bada-bing! Simple, healthy, and delicious with a whole bunch of flavor!

Now, where is that cookie I was talking about?

Roasted Delicata Squash, Walnut, and Kale Salad with Creamy Lemon Dressing (GF/V):

Ingredients:

1 medium sized delicata squash, cut in half, seeded, and sliced crosswise 

salt and pepper, to taste

extra-virgin olive oil, as needed

1 bunch of lacinato kale, leaves torn from the stems, stems discarded

salt and pepper, to taste

2 t. agave nectar (or honey)

juice of 1 small lemon

2 t. extra-virgin olive oil

1 to 2 t. store-bought plain hummus (I used a homemade hummus recipe)

1/4 c. chopped, roasted, unsalted walnuts

Instructions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

2. Place the cut squash on the prepared baking sheet, sprinkle with salt and pepper, and drizzle with evoo. Toss to coat.

3. Roast the squash for 30 to 45 minutes, or until lightly golden on both sides. Let the squash cool slightly before adding to the salad. 

4. To make the salad, place the torn lacinato kale in a large mixing bowl. Sprinkle with salt and pepper to taste.

5. To make the dressing, in a mason jar, add the agave, lemon juice, evoo, and hummus. Shake to combine. 

6. Pour the dressing over the kale and toss to coat the kale evenly.

7. Add the roasted squash and walnuts and toss again.

8. Plate and enjoy!

Serves 4.

MANGIA!!!