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Southern Living Fall Salad with Candied Black Walnuts

Recipe: Ann Taylor Pitman, Photo: Greg Dupree, Food stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

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INGREDIENTS:

For the Squash:

  • 1 large (about 3-lb.) delicata squash
  • 1 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

For the Walnuts:

  • 1/2 cup black walnuts
  • 2 1/2 Tbsp. granulated sugar
  • 1 Tbsp. unsalted butter
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper

For the Salad:

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 8 cups thinly sliced, stemmed collard greens (from 2 [9-oz.] bunches)
  • 1/2 cup thinly sliced red onion (from 1 small onion)
  • 1 oz. Parmesan cheese, shaved (about 1/2 cup)
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Directions

Prepare the Roasted Squash:

Preheat oven to 450°F. 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.

While squash is baking, prepare the Candied Walnuts:

Cook walnuts, sugar, butter, and salt in a medium-size nonstick skillet over medium, stirring often, until sugar is golden brown, 6 to 7 minutes. 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.

Prepare the Salad:

Place oil, vinegar, honey, Dijon mustard, salt, and black pepper in a small jar; screw on lid, and shake well until dressing is combined, about 15 seconds. Place collard greens in a large bowl. Drizzle 2 tablespoons of the dressing over collard greens, and massage until greens are well coated and tender, about 30 seconds. 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.

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