• Sunkist Moro Orange, Roasted Kobocha Squash, and Kale Salad

    Ingredients

    10 portions

    • Ingredients
      Amount
    • Kobocha squash, 1" chunks, semi-peeled (substitute butternut or other hard winter squash if desired)
      2 lb.
    • Thyme, leaves
      2 tsp.
    • Garlic, roughly chopped
      1 Tbsp.
    • Black pepper, cracked
      1 tsp.
    • Salt, kosher or sea
      1 tsp.
    • Olive oil
      4 Tbsp.
    • Kale, ½" chiffonade
      3 cups
    • Moro orange, peeled, cut in half top to bottom, then cut into ½" half-moons
      2 cups
    • Parsley, flat leaf, roughly chopped
      ½ cup
    • Pine nuts, toasted
      2 Tbsp.

    Method

    1. Toss the squash with thyme, garlic, pepper, salt, and only two tablespoons of the olive oil.
    2. Transfer to ½ sheet pan. Roast in preheated 450˚F oven until the edges are brown and cooked through (about 30 minutes). Careful not to overcook or they will mash in the salad.
    3. Place the kale in a large bowl, and gently push the hot squash on top of the kale. Let rest for five minutes to allow the kale to wilt and the squash to firm up.
    4. Add the remaining two tablespoons of olive oil, Sunkist oranges, and parsley and gently fold into the squash/kale mixture.
    5. Transfer to a serving bowl or platter and sprinkle with pine nuts.