This satisfying salad boasts incredible flavor that is truly worthy of celebration!
2 medium Delicata Squash
2 Tbsp Safflower Oil
1 5–ounce package Mixed Baby Greens
1 bunch Latigo Kale, stems removed and leaves chopped
1 small head Radicchio, shredded
¼ Cup Hazelnut Oil
2 Tbsp Apple Cider Vinegar
1 Tbsp Maple Syrup
½ Cup Hazelnuts, chopped
½ Cup Coconut Flakes
1 4–ounce package Navitas Naturals 3 Berry Trail Mix
Sea Salt and Black Pepper
Preheat the oven to 400 degrees F.
Cut the both of the squash in half widthwise, then halve each piece lengthwise. Scoop out and discard the seeds. Slice into ½-inch half-circles and place in a bowl. Toss with safflower oil, and season with salt and pepper. Spread out on a large baking pan, and roast for 20-25 minutes until soft and cooked through, flipping the pieces once halfway through cooking time. Let partially cool at room temperature for a few minutes.
In a very large salad bowl, toss together the baby greens, kale, and squash pieces.
In a small mixing bowl, whisk together the hazelnut oil, vinegar and maple syrup. Add salt and pepper to taste. On a stovetop, warm a small sauté pan on medium-high heat. Add the oil mixture, radicchio, and hazelnuts. Toss well, and cook for 2-3 minutes, until radicchio is wilted. Pour the hot mixture over the salad and toss well. Add the coconut flakes and 3 Berry Trail Mix, and lightly toss to distribute. Season to taste and serve immediately.
For best results, do not assemble the salad (combining the hot salad dressing with the vegetables) until ready to serve.