Delicata Squash Kale Salad with Goat Cheese and Pomegranate

This salad would be too pretty to eat…if it wasn’t so delicious. With quick roasted squash and goat cheese, it’s filling enough for a week night dinner. With these gorgeous colors, it would make a perfect holiday lunch or Thanksgiving starter.

Delicata Squash Kale Salad with Goat Cheese and Pomegranate

Serves 2-4

Ingredients

• 4 c. Kale, chopped and stems removed
• 4 tbsp olive oil, divided
• 1 large or two small delicata squash, halved, seeds removed, sliced thin
• 1/2 tsp pumpkin pie seasoning
• 3 oz goat cheese
• 6 tbsp pomegranite arls (seeds)
• 4 tbsp roasted pumpkin seeds (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• salt to taste

Instructions

1. Preheat oven to 425F.
2. Spread sliced squash on sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with pumpkin pie spice and salt. Toss with hands to coat well.
3. Roast squash for 20-25 mins, turning once, until soft and beginning to brown.
4. Meanwhile, drizzle 1 tbsp olive oil and salt on kale. Massage with hands to soften and coat evenly.
5. Whisk apple cider vinegar, maple syrup and remaining olive oil with additional salt.
6. Separate kale into bowls and top with even amounts of crumbled goat cheese and pomegranate. Drizzle with dressing. Top with roasted squash and pumpkin seeds.