Ingredients:

  • 2 medium (approx. 1.5 lbs / 680g) Delicata squash, seeded and sliced into ½-inch half-moons
  • 1 medium (150g) red onion, cut into wedges
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 6 cups (180g) Lacinato kale, stems removed and finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) extra-virgin olive oil
  • ¼ tsp (1g) kosher salt
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • Pinch of salt and pepper
  • ½ cup (75g) pomegranate seeds
  • ½ cup (60g) toasted hazelnuts, roughly chopped
  • ⅓ cup (40g) ricotta salata, crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Toss the sliced delicata squash and red onion wedges with olive oil, salt, and pepper directly on the pan.
  3. Spread the squash and onion in a single layer—do not crowd the pan to ensure they roast instead of steam.
  4. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and the edges are mahogany-colored.
  5. Place the chopped kale in a large bowl and drizzle with lemon juice, olive oil, and salt.
  6. Massage the kale by squeezing and rubbing the leaves for 2–3 minutes until the volume shrinks and the texture becomes tender.
  7. In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the vinaigrette.
  8. Add the roasted squash and red onion to the bowl with the massaged kale.
  9. Pour the maple-dijon vinaigrette over the mixture and toss gently to coat evenly.
  10. Garnish the salad with pomegranate seeds, toasted hazelnuts, and crumbled ricotta salata before serving.