Ingredients:

  • 2 medium (approx. 1 lb / 450g) delicata squash, seeded and sliced into 1/2-inch half-moons
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 cups (30g) Lacinato kale, stems removed and finely shredded
  • 1 medium (150g) Honeycrisp apple, thinly sliced
  • 1/2 cup (70g) pomegranate seeds
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/4 cup (30g) toasted pepitas
  • 1/4 cup (30g) crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove (3g) garlic, minced
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss delicata squash slices with olive oil, salt, and pepper, then arrange in a single layer on the baking sheet.
  3. Roast for 20–25 minutes, flipping halfway through, until edges are deep golden brown and centers are tender.
  4. Place shredded kale in a large bowl with a pinch of salt and 1 tsp of balsamic vinegar; massage firmly for 2–3 minutes until softer and darker in color.
  5. Whisk together 1/4 cup olive oil, remaining balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  6. Add roasted squash, sliced apple, pomegranate seeds, drained chickpeas, pepitas, and crumbled feta to the massaged kale.
  7. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.