Fall Harvest Salad with Balsamic-Orange Glaze [Paleo - AIP]
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol (AIP).
Author:
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Heat oven to 400° F. Set the rack in the middle of the oven.
  2. Spread kabocha and delicata squash in a single layer on 2 separate rimmed baking sheets.
  3. Drizzle generously with oil and season with sea salt.
  4. Roast in the oven, tossing occasionally, until squash is golden brown and tender, about 30 minutes.
  5. Meanwhile, in a small saucepan, combine orange juice, balsamic vinegar, honey, and sea salt.
  6. Bring to a boil, then reduce the heat to medium and simmer until syrupy, about 10 minutes.
  7. Transfer squash to a serving platter and spoon glaze over vegetables right before serving. Check seasoning and adjust salt to taste.
  8. Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/fall-harvest-salad-with-balsamic-orange-glaze-paleo-aip/