Try this Delicata Salad, Millet & Kale Salad with Lemon-Tahini Dressing recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. Slice the squash crosswise into 1-inch-wide pieces and place them in a single layer on the prepared baking sheet. Drizzle them with the oil and toss to combine. Season generously with salt and pepper.
3. Roast the squash for about 30 minutes, flipping once halfway through the cooking time. The squash is ready when golden or fork-tender.
4. Meanwhile, cook the millet according to its instructions.
5. Place kale in a large bown and spoon 2 to 4 tablespoons of Lemon-Tahini dressing over the top. massage the dressing into the kale iwth your hands. Let the kale sit on the counter for at least 10 to 15 minutes so the dressing can soften the kale leaves.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.3mg | 2 % | |
Potassium 122.7mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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