Delicata Squash & Kale Salad

Last week I traveled to Charleston with ten women to support our Boot Sister chapter in South Carolina. We danced, shopped, and cheered on the Mariners to an epic 15th inning win. The most triumphant part of my trip was coming home to discover I had lost weight on vacation rather than gaining weight.

It was easy to find fresh fish like crab and shrimp while we were there. I can eat my weight in Gulf coast shrimp. It is so sweet from the warm waters of the Gulf compared to the cold water shrimp in Washington that tastes bitter to me. My biggest hurdle was not overeating while at our AirBnB. There were so many snacks like chips and dips plus all sorts of sweets. I continued to focus on my health and while I did have a few snacks, I tried to stay in the moment of knowing that I can have a treat without over doing it. Honestly, it was that intense Mariners game that led to three double stuffed Oreo cookies (thank you Sarah – they were so YUMMY) because of the stress of watching that game. I could have eaten the whole bag, but I stayed focused. 

When I came home, I began to crave a hearty fall salad.  

This Delicata Squash Salad will make you feel like you like you are winning at life! It’s Vegan and super easy to prepare. 

Delicata Squash Salad

1 delicata squash

5 – 6 leaves of Tuscan kale with ribs removed 

1/ 2 cup of sliced red cabbage 

1 tsp. cumin

1 tsp. paprkia

1/2 tsp. cayenne pepper (optional – I like it HOT and the heat goes so well with the sweetness of the squash)

1 – 2 tbsp. olive oil 

Dressing:

1/4 cup of tahini

2 tbsp. apple cider vinegar

1 tsp. maple syrup

3 – 4 tbsp. warm water 

Garnish (optional- these are ideas to take the salad to the next level)

1 cup of cooked, drained, rinsed and dried chickpeas (you could toss them with the squash and roast or eat them raw)

Handful of your favorite nut like walnuts, pistachios, sunflower seeds, or almonds

Feta or goat cheese 

Quinoa – you could add this to the salad to bump up the protein level 

1. Preheat oven to 400 degrees. 
2. Slice delicata squash with skin on (it’s edible) in half. Scoop out seeds. Then slice squash into half moons. 
3. In a bowl add the olive oil and seasonings. Put squash in bowl and coat squash. Lay out onto baking sheet and bake until browned in places (about 20 minutes). 
4. While squash is cooking, remove ribs from kale and red cabbage and cut into small pieces. Place into a bowl, season with a little salt, and massage with your fingers. It will break down the kale. 
5. Put all dressing ingredients into a mason jar and shake well. Add more water if the dressing seems too thick. 
6. Add most of the dressing to the kale and cabbage and let it sit while the squash continues to cook. 
7. Add the squash to the top of the kale, and with the remaining dressing drizzle over the squash. 

Top with your favorite garnishes and enjoy this vegan or vegetarian meal and know you are giving life to your body!