Kale Salad with Maple Dijon Dressing

INGREDIENTS

2lb. butternut, delicata or kabocha squash or sweet potato, cut into 2" pieces 

2 tablespoons olive oil 

½ teaspoon crushed red pepper flakes

¾ teaspoon garlic powder

¾ teaspoon paprika

¼ teaspoon cinnamon 

Kosher salt and black pepper 

2 bunches Tuscan kale, ribs and stems discarded and leaves torn into 2" pieces

1 medium shallot, thinly sliced 

½ cup pomegranate seeds

2 oz goat cheese, feta cheese, or parmesan cheese, crumbed or shredded 

¼ cup toasted pecans, chopped, optional

FOR THE DRESSING:

¼ cup olive oil 

1-2 tablespoons fresh lemon juice, from ½ a lemon 

1 ½ teaspoons red wine vinegar

1 ½ teaspoons maple syrup

1 ½ teaspoons dijon mustard

¼ teaspoon kosher salt

Freshly ground black pepper

METHOD

1. Preheat the oven to 425F.

2. To a medium sized bowl, add the squash or sweet potato, olive oil, paprika, garlic powder, cinnamon, salt, and pepper and toss to coat. Transfer to a sheet pan and roast for 25 minutes.

3. In the meantime, prepare the dressing. Add the olive oil, lemon juice, red wine vinegar, maple syrup, dijon mustard, kosher salt, and freshly ground black pepper to a jar and shake vigorously to emulsify.

4. Place kale into a large bowl and pour the dressing over. Massage using your fingers to tenderize and break down any tough fibers.

5. Add roasted squash/sweet potatoes, shallots, cheese, pomegranate seeds, and pecans. Toss to combine.