1 large delicata squash, cleaned and sliced into ½-inch half-moon slices
2 tbsp EVOO
1 cup shitake mushrooms, thinly sliced
1 tbsp butter, unsalted
1 lb organic Tuscan Kale, cleaned and roughly chopped
½ cup dried cranberries
Salt and Pepper
For the vinaigrette:
3 shallots, thinly sliced into rings
4 tbsp EVOO
Zest of 1 lemon
Juice of 3 lemons
1 tbsp honey
Salt and Pepper to taste
Instructions
Preheat oven to 400 degrees F.
On a large baking sheet, assemble delicata sqush slices and drizzle with 2 tbsp EVOO, salt, and pepper. Bake for 45 minutes or until golden brown. Remove from oven and let cool.
In a large saute pan, saute shitake mushrooms in the butter on medium heat for 5 minutes or until golden brown. Remove from heat and sprinkle with salt.
In another large pan, saute the shallots in the 4 tbsp EVOO on medium heat for 3 minutes or until golden brown (not burnt).
Pour sauteed shallots and EVOO into a large bowl. Whisk in the lemon zest, juice, honey, salt, and pepper.
Toss in the kale, delicata squash, mushrooms, and cranberries.
Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/rustic-autumn-salad/