Roasted Delicata Squash Kale Salad With Fish Sticks
Recipe courtesy of Helen / @stepfullofyou
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together the maple syrup, 1 tablespoon olive oil, paprika and squash.
- Reserving the marinade in the bowl, add the squash to the prepared sheet pan and roast for 15 minutes.
- While the squash is roasting, toss the brussels sprouts in the remaining marinade.
- After the squash has roasted for 15 minutes, add the Brussels sprouts to the pan and roast for an additional 15-20 minutes, or until the squash is tender and the brussels sprouts are just barely brown. Set aside to cool.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook fish sticks according to package directions until lightly crispy. Remove from heat and set aside on a plate.
- In a large bowl, whisk together all the ingredients for the Balsamic Vinaigrette. Add the kale, roasted squash, and brussels sprouts and toss together.
- Divide salad into bowls and top with pomegranate seeds, figs, cheeses, pumpkin seeds and fish sticks.
Roasted Delicata Squash Kale Salad with Fish Sticks
- Preparation15 minutes
- Cook Time 45 minutes
- Serves 4
INgredients
Salad
- 2 tablespoons maple syrup
- 3 tablespoons olive oil, divided
- ⅛ teaspoon paprika
- 1 lb delicata squash, halved, deseeded and sliced into half circles
- 3 cups thinly sliced Brussels sprouts
- 1 package Good Catch® Plant-Based Breaded Fish Sticks
- 6 cups thinly sliced kale
- ½ cup fresh pomegranate seeds
- ⅓ cup fresh figs, sliced
- ½ cup shredded plant-based parmesan cheese
- ⅓ cup plant-based feta cheese
- ½ cup pumpkin seeds
Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
Instructions
Recipe courtesy of Helen / @stepfullofyou
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together the maple syrup, 1 tablespoon olive oil, paprika and squash.
- Reserving the marinade in the bowl, add the squash to the prepared sheet pan and roast for 15 minutes.
- While the squash is roasting, toss the brussels sprouts in the remaining marinade.
- After the squash has roasted for 15 minutes, add the Brussels sprouts to the pan and roast for an additional 15-20 minutes, or until the squash is tender and the brussels sprouts are just barely brown. Set aside to cool.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook fish sticks according to package directions until lightly crispy. Remove from heat and set aside on a plate.
- In a large bowl, whisk together all the ingredients for the Balsamic Vinaigrette. Add the kale, roasted squash, and brussels sprouts and toss together.
- Divide salad into bowls and top with pomegranate seeds, figs, cheeses, pumpkin seeds and fish sticks.
