Ingredients:
Maple roasted squash:
2 delicata squash, halved and cut into fourths, then chopped into small peices
3 tablespoons evoo
2 tablespoons maple syrup
1 teaspoon kosher salt
Maple roasted seeds:
½ cup pumpkin seeds
½ cup sunflower seeds
3 tablespoon maple syrup
1 tsp Aleppo
1 tsp kosher salt
To assemble salad:
2 tablespoons evoo (for the kale)
1 bunch of kale, chopped
½ lemon, juiced
1 cup pomegranate seeds
1/2 cup sliced pecorino or parm
2 cups cooked quinoa
Dressing:
½ lemon, juiced
2 tablespoons maple syrup
1 shallot, finely diced
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
1 ¼ teaspoon kosher salt
Cracked black pepper, to taste
Directions:
Preheat the oven: Set to 425°F (220°C).
Roast the delicata squash:
On a sheet pan, toss the delicata squash with 3 tablespoons of evoo, 2 tablespoons of maple syrup, and 1 teaspoon of kosher salt until evenly coated.
Roast for 15-20 minutes, flipping halfway through, until the squash is caramelized all over.
Toast the seeds:
Spread the pumpkin and sunflower seeds on a separate baking sheet. Drizzle over the maple syrup, and then season with aleppo and salt. Roast them for 8-10 minutes, stirring occasionally, until golden and fragrant.
Prepare the kale:
While the squash and seeds are roasting, chop, wash and dry the kale. Place it in a large bowl, drizzle with 2 tablespoons of evoo and a squeeze of lemon juice. Massage the kale for 2-3 minutes until it becomes tender and slightly wilted.
Make the dressing:
In a small jar or bowl, whisk together the juice of ½ lemon, 2 tablespoons of maple syrup, diced shallot, red wine vinegar, 1 ¼ teaspoon of kosher salt, and a generous amount of cracked black pepper. Slowly stream in ½ cup of evoo while whisking, until the dressing is emulsified.
