Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]
Author: Sophie Van Tiggelen
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
- 1 small kabocha squash (about 1¾ to 2 pounds), peeled, seeded, and cut into ½-inch wedges
- 1 large delicata squash (about 1½ pounds), seeded, and cut into ½-inch slices
- Extra-virgin olive oil or avocado oil, for drizzling
- ½ teaspoon sea salt, or more to taste
- Glaze:
- Juice of 2 small oranges (about ½ cup)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Pinch sea salt
- Heat oven to 400° F. Set the rack in the middle of the oven.
- Spread kabocha and delicata squash in a single layer on 2 separate rimmed baking sheets.
- Drizzle generously with oil and season with sea salt.
- Roast in the oven, tossing occasionally, until squash is golden brown and tender, about 30 minutes.
- Meanwhile, in a small saucepan, combine orange juice, balsamic vinegar, honey, and sea salt.
- Bring to a boil, then reduce the heat to medium and simmer until syrupy, about 10 minutes.
- Transfer squash to a serving platter and spoon glaze over vegetables right before serving. Check seasoning and adjust salt to taste.
- Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/fall-harvest-salad-with-balsamic-orange-glaze-paleo-aip/
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