Doing something about all the food I found myself whining about the other night. (Insert eye-roll here)

The Kitchn posted this recipe the other day, and it sounded great to me. But I wanted to use escarole instead of cabbage, and fennel seeds instead of caraway…so I did. I also added a little red pepper flake to the squash while it roasted (along with the fennel seed) instead of adding it to the dressing. I toasted the walnuts on the pan with the squash for the last few minutes it was roasting.

I think almost any winter squash (other than spaghetti–although it might be worth playing around with) would work here, as would a lot of different assertive greens and the nut of your choice. I’d keep nuts of some kind, unless you’re allergic (duh), and the celery (you could use fresh fennel bulb–it would be awesome) and apple. They provide a great crunch against the softness of the squash.

Here’s the link to The Kitchn version.  Make it as is, or change it up at will. The Kitchn Delicata Squash salad