Ingredients
Salad
- Tuscan kale, chopped (about 6 cups)
- 1-2 delicata squash, sliced into 1/2" half rings
- 2 tbsp maple syrup
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1/4 cup pomegranate seeds
- 1/4 cup pepita seeds
- 1 cup grated Parmesan cheese
Maple Caesar Dressing
- 2 garlic cloves
- Zest and juice of 1 lemon
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp anchovy paste
- 1 tsp Worcestershire sauce
- Pinch of salt and pepper
- Pinch of red pepper flakes
- Olive oil, to thin (about 2-4 tbsp)
Instructions
- Preheat and roast squash: Preheat your oven to 425°F (220°C). Toss the sliced delicata squash with olive oil, maple syrup, salt, pepper, and garlic powder until evenly coated. Spread the slices in a single layer on a lined baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Prepare the dressing: In a food processor or blender, combine garlic cloves, lemon zest and juice, tahini, maple syrup, anchovy paste, Worcestershire sauce, salt, pepper, and red pepper flakes. Blend until smooth. Then, while blending on low, slowly add olive oil until the dressing reaches a smooth, pourable consistency. If needed, thin out further with a splash of water before serving.
- Dress the kale: Massage the chopped Tuscan kale gently with your hands to soften it. Pour half of the dressing over the kale and massage again, ensuring the leaves are well coated and tender.
- Assemble the salad: Combine the dressed kale and roasted delicata squash in a serving bowl. Sprinkle pomegranate seeds, pepita seeds, and grated Parmesan cheese over the top. Serve with the remaining dressing on the side or drizzled over the salad.
Notes
- Delicata squash skin is edible when roasted, so no need to peel.
- Massage the kale thoroughly to make it less bitter and easier to eat.
- For a vegetarian version, substitute anchovy paste and Worcestershire sauce with vegan alternatives.
- Leftover salad is best eaten within 1-2 days; store dressing separately to keep kale crisp.
- You can add grilled chicken or roasted chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
