Roasted Delicata and Kale Salad

1 delicata squash, halved lengthwise, deseeded than chopped into crescents

1 bunch kale, torn into bite-sized pieces

1 onion, sliced

2 tablespoons olive oil

1 tablespoon olive oil

3 cloves garlic, minced

2 tablespoons red wine vinegar

1 tablespoon chopped fresh basil

Salt and freshly ground black pepper to taste

Preheat an oven to 400˚F (200˚C). Toss the delicata Squash with 2 Tbsp of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

Bake in the preheated oven until the squash is tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

Once all the ingredients have cooled, combine the delicata, kale, red wine vinegar, and fresh basil in a bowl. Season to taste with salt and pepper, and gently stir to combine.