my favorite 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 flavor synergy: tart, sweet, creamy and savory.
recipe here:
1 delicata squash, seeds removed and cubed
1 tablespoon olive oil
1 teaspoon maple syrup
Kosher salt and freshly ground pepper
1/3 cup pepitas
Dressing:
1 shallot, peeled and finely minced
2 tablespoons red wine vinegar
1 anchovy, smashed into a paste
1/2 teaspoon Dijon mustard
Juice from 1/2 orange
1/4 extra-virgin olive oil
Kosher salt
Freshly ground pepper
Salad:
2 bunches of dino kale
3 ounces goat cheese
1/4 cup pomegranate seeds
Preheat oven to 350 degrees F. Add delicata squash to the center of a baking dish and drizzle with olive oil, maple syrup and salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool.
Place a small skillet over medium heat. Add the pumpkin seeds, a drizzle of olive oil and a pinch of kosher salt. Toss until toasted, about 2 to 3 minutes.
Meanwhile, let’s make the dressing, to a mason jar or small bowl, add the minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper. If using a mason jar, shake it up or whisk it up.
Remove the kale from its stems and cut it into 1-inch shreds. Add it to a colander or salad spinner. Wash and dry. Transfer to a salad bowl. Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened. This usually takes 2 to 3 minutes. Not long but a crucial step - don’t skip this!
Top the salad with the cooked delicata squash, goat cheese, pomegranate seeds and toasted pepitas. Toss one last time and enjoy.
