Autumn Delicata Squash Salad

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

1 lb. delicata squash

2 Tbsp. extra-virgin olive oil

1 Tbsp. maple syrup

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. hot or smoked paprika

1/2 tsp. kosher salt

1/4 tsp. ground cinnamon

1/4 cup pumpkin seeds

1 small shallot, very thinly sliced

2 Tbsp. apple cider vinegar

1 bunch lacinato kale, stems and ribs removed, chopped (sub mixed greens, baby kale, or romaine)

1 ripe avocado, sliced or cubed

1/4 cup crumbled goat cheese, feta, or cotija

1/4 cup pomegranate arils

3 Tbsp. extra-virgin olive oil

2 Tbsp. apple cider vinegar

2 Tbsp. tahini

1 Tbsp. maple syrup

2 tsp. Dijon mustard

1 tsp. fresh thyme leaves

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

Instructions

Preheat oven to 425ºF.Sliced squash in half lengthwise. Use a spoon to scrape out the seeds and stringy flesh. Slice the squash halves crosswise into 1/2-inch thick half moons.In a large bowl, combine olive oil, maple syrup, cumin, chili powder, paprika, salt, and cinnamon; whisk to combine. Add squash slices and toss well to coat.Arrange squash on a rimmed baking sheet. Roast for 25 minutes, tossing once halfway through. During the final 5 minutes, scatter pumpkin seeds on baking sheet. Toss with squash to allow the spices to coat seeds.

While the squash roasts, place shallots in a small bowl and toss with apple cider vinegar. Let sit until ready to assemble salad (at least 25 minutes).

Prepare Creamy Maple-Mustard Dressing by combining all dressing ingredients in a jar with a fitted lid or bowl. Shake, or whisk well to combine. Set aside.

Place chopped kale in a large bowl. Add 1 to 2 Tbsp. dressing and gently massage dressing into kale leaves just long enough so they soften (about 15 seconds).Transfer kale to a large serving platter and top with roasted squash and pumpkin seeds, avocado, goat cheese, and pomegranate. Drain vinegar from shallots, and scatter pickled shallots overtop. Drizzle salad with remaining dressing.

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 400 kcal
• Lipides Totaux: 27 g
• Lipides Saturés: 3.5 g
• Cholestérol: 3 mg
• Sodium: 830 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 9 g
• Protéines: 10 g