Ingredients:

  • 1 lb delicata squash, seeded and sliced into 1/2-inch half-moons
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 oz lacinato kale, stems removed and thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 pinch salt
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 small clove garlic, minced
  • 1/2 cup pomegranate seeds
  • 1/3 cup toasted pepitas
  • 1/3 cup feta cheese, crumbled

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss delicata squash half-moons with olive oil, maple syrup, salt, and pepper until evenly coated.
  3. Spread squash in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until edges are browned.
  4. Place sliced kale in a large mixing bowl and drizzle with lemon juice and a pinch of salt.
  5. Massage the kale by hand for 2-3 minutes until the leaves shrink in volume and soften.
  6. In a small jar or bowl, whisk together balsamic vinegar, olive oil, maple syrup, dijon mustard, and minced garlic until emulsified.
  7. Combine the roasted squash, massaged kale, pomegranate seeds, pepitas, and feta cheese in the bowl.
  8. Drizzle the dressing over the salad and toss gently to combine.