Harvest Fall Salad

My favourite salad. This is what I like to call my harvest fall salad. It is the perfect salad in my opinion because it has all the components of flavour synergy: tart, sweet, creamy, and savoury.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Add delicata squash to the center of a baking dish and toss well with olive oil, maple syrup, salt, and pepper. Transfer to the oven and roast for about 30 minutes, until tender. Transfer to a bowl to cool.

Step 2

Place a small skillet over medium heat. Toast pumpkins seeds with a drizzle of olive oil, and salt and pepper to taste, about 2-3 minutes.

Step 3

To a mason jar or small bowl, add all ingredients for the dressing, and emulsify by whisking or shaking.

Step 4

Remove the kale from its stems and cut into 1-inch shreds. Add to a colander or salad spinner, and wash and dry. Transfer to a salad bowl. Pour dressing over kale, and massage until dressing is evenly dispersed and kale has softened, about 2-3 minutes. Not long, but a crucial step, don’t skip this!

Step 5

Top the salad with cooked delicata squash, goat cheese, pomegranate seeds, and pepitas. Toss one last time and enjoy.