Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

By: vivian on 09:32

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SERVES 8-10

Ingredients

• ½ medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced


• 1¼ cups olive oil


• Kosher salt and freshly ground black pepper, to taste


• 1 large bunch kale, ribs removed and leaves torn into 2" pieces


• ½ tsp. citric acid (available from Bulk Apothecary)


• 4 cups arugula


• 2 cups watercress


• 1 small head escarole, leaves torn into pieces and washed


• ½ cup pumpkin seeds, lightly toasted


• ½ cup pomegranate seeds


• ⅓ cup grated Pecorino Romano


• 2 tbsp. fresh lemon juice


• 2 tsp. Dijon mustard


• 2 tsp. maple syrup

1. Heat oven to 400°. Toss squash with ¼ cup oil, plus salt and pepper on a baking sheet; spread into an even layer. Bake until slightly caramelized, 18–20 minutes; let cool.

2. Reduce oven to 275°. Toss kale with ¼ cup oil, citric acid, salt, and pepper on a baking sheet; spread into an even layer. Bake until crisp, 25–30 minutes; let cool.

3. Whisk remaining oil with pecorino romano, lemon juice, Dijon, maple syrup, salt, and pepper in a bowl until smooth. Toss arugula, watercress, escarole, and ⅓ of dressing in a bowl; transfer to a serving platter and sprinkle with squash, kale, pumpkin seeds, and pomegranate seeds. Serve additional dressing on the side.

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