Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!
1 medium-sized delicata squash
2 tsp coconut oil
½ tsp salt
1 cup lacinato kale – stems removed
1 cup arugula
1 cup radicchio – leaves separated
¼ cup dried cranberries
Cranberry Vinaigrette Dressing
1/4 cup olive oil
3 ½ tbsp pure cranberry juice
2 tbsp red wine vinegar
1 tbsp water
2 tsp honey
½ tsp yellow mustard
¼ tsp garlic powder
½ tsp salt
dash of pepper
Preheat oven to 400°F.
Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
To make the dressing, whisk all ingredients together until fully blended.
Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
Enjoy! 
- 1 medium-sized delicata squash
- 2 tsp coconut oil
- ½ tsp salt
- 1 cup lacinato kale - stems removed
- 1 cup arugula
- 1 cup radicchio - leaves separated
- ¼ cup dried cranberries
- CRANBERRY VINAIGRETTE DRESSING
- 3 ½ tbsp pure cranberry juice
- 2 tbsp red wine vinegar
- 1 tbsp water
- 2 tsp honey
- ½ tsp yellow mustard
- ¼ garlic powder
- ½ salt
- dash of pepper
- Preheat oven to 400°F.
- Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
- Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
- Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
- To make the dressing, whisk all ingredients together until fully blended.
- Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
- Enjoy!
