When summer’s salads need a fall warm-up.
This helps break down tougher greens without cooking, making them simpler to prepare and much easier to eat.
Ingredients
Roasted Squash:
1large(about 3-lb.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Cut squash in half lengthwise; scrape out and discard seeds and stringy flesh.
Cut halves crosswise into 1/2-inch-thick slices.
Place on a rimmed baking sheet; drizzle with oil, and sprinkle with salt and black pepper.
Toss gently to coat; arrange in an even layer.
Bake until lightly browned and tender, about 20 minutes, flipping halfway through cook time.
Let stand at room temperature until ready to use.
Quickly remove from heat, and stir in cumin and cayenne pepper.
Immediately pour Candied Walnuts onto a sheet of parchment paper, breaking apart any large clumps.
Let cool 5 minutes.
Place collard greens in a large bowl.
Let stand 10 minutes.
Add Roasted Squash, red onion, and remaining dressing to collard greens; toss gently to combine.
Top with Parmesan and Candied Walnuts.
