This is really just a variation on a recipe I’ve posted before.  Roasted Delicata makes a healthier version of croutons while the purple starburst of the KN-Bravo radishes contrasts beautifully with the dark green Kale leaves and adds another texture.

Slice 1 Delicata Squash in half lengthwise, then scoop out the seeds.  You can discard them or wash them, dry them, roast them and use as an additional salad topping.  Dice the entire squash then toss with 2 T. olive oil, 1 t. salt, and a dash of red chile flakes.

Arrange the squash in a single layer on a baking sheet and roast at 425 until crispy outside and tender inside, stirring once or twice.  Remove and allow to cool.

Remove the thick stems from 1 bunch of Dino Kale leaves, then wash and spin dry.

Make a dressing with 1 minced clove of garlic, 1/2 C. olive oil and 1/3 C. lemon juice plus 1/2 t. salt.  Toss the kale with enough dressing to coat all the leaves and allow to sit for 10 minutes, re-tossing a few times.

Use a sharp knife or mandolin to cut 1 KN-Bravo radish into paper-thin slices.  You want about 1 Cup.  If the slices are too large, cut them in half.  Toss the radish slices into the salad, adding more dressing if necessary.

Just before serving, toss 1-2 C. Delicata croutons into the salad along with 1/2 C. crumbled chevre or feta cheese (optional).