Fall Harvest Salad
Ingredients
The squash
-
1
whole
delicata squash, seeds removed and cubed
-
1
tablespoon
olive oil
-
1
teaspoon
maple syrup
-
to taste
Kosher salt and freshly ground pepper
The pepitas
-
2
teaspoons
olive oil
-
⅓
cup
pepitas
-
1
teaspoon
maple syrup
-
to taste
Kosher salt and freshly ground pepper
The dressing
-
1
whole
shallot, peeled and finely minced
-
2
tablespoons
red wine vinegar
-
1
whole
anchovy, smashed into a paste
-
½
teaspoon
Dijon mustard
-
Juice from ½
orange
-
¼
cup
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
Freshly ground pepper
The salad
-
2
bunches
dino kale
-
3
ounces
goat cheese
-
¼
cup
pomegranate seeds
Instructions
- Preheat the oven to 350°F.
- Toss the delicata squash with olive oil, maple syrup, salt, and pepper, then roast for about 30 minutes until tender.
- In a skillet, toast the pepitas with olive oil, maple syrup, and a pinch of salt and pepper for 2 to 3 minutes.
- Prepare the dressing by mixing shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt, and pepper in a jar or bowl.
- Remove the kale from its stems, wash and dry it, then massage it with the dressing for 2 to 3 minutes.
- Top the massaged kale with roasted delicata squash, goat cheese, pomegranate seeds, and toasted pepitas, then toss to combine.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
10g
Total carbohydrates
32g
Total protein
5g
Sodium
267mg
Cholesterol
42mg
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