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Description
A vibrant and flavorful Fall Harvest Salad featuring roasted delicata squash, massaged kale, creamy goat cheese, crunchy pepitas, and juicy pomegranate seeds, all brought together with a bright citrus vinaigrette.
Ingredients
- 1 small shallot, smashed into a paste
- 1/2 teaspoon Dijon mustard
- Juice from 1/2 orange
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 small anchovy, smashed into a paste (optional, adds an unexpected element)
- 1 delicata squash
- 1 tablespoon maple syrup (for roasting squash)
- 1 tablespoon olive oil (for roasting squash)
- Kosher salt and freshly ground pepper (for roasting squash)
- 2 bunches of dino kale
- 1/4 cup pepitas
- 1/2 cup pomegranate seeds
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven to 400 degrees F. Slice the delicata squash into half-moons and remove seeds. Toss with 1 tablespoon maple syrup, 1 tablespoon olive oil, salt, and pepper. Roast until tender and slightly caramelized, about 20-30 minutes, flipping halfway.
- In a dry skillet over medium heat, toast the pepitas until lightly golden and fragrant, watching carefully to prevent burning. Set aside.
- In a small bowl, whisk together shallot paste, Dijon mustard, orange juice, extra-virgin olive oil, anchovy paste (if using), salt, and pepper until emulsified.
- Remove kale from its stems and cut into 1-inch shreds. Wash and dry thoroughly. Transfer to a large salad bowl.
- Pour dressing over kale and massage until dressing is evenly dispersed and kale has softened (2-3 minutes). Top the massaged kale with the cooked delicata squash, crumbled goat cheese, pomegranate seeds, and toasted pepitas. Toss one last time and enjoy.
Notes
- The anchovy is optional but adds a unique umami flavor that complements the other ingredients.
- Ensure the kale is thoroughly dried after washing to prevent a watery salad.
- Adjust the amount of dressing to your preference.