Fall Harvest Salad

Serves: 4  Time: 30 minutes

INGREDIENTS

• 1 delicata squash, cut in half moon pieces
• 1 tablespoon olive oil
• 1 teaspoon maple syrup, agave or other sweetener
• 1 teaspoon cinnamon 
• 2 bunches of kale, collards or arugula 
• 1 medium apple
• 1 cup cooked farro 
• ¼ cup pumpkin seeds

Optional: ¼ cup pomegranate seeds or dried cranberries

Dressing:

• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar 
• 1 teaspoon dijon mustard
• Squeeze of orange
• 1 teaspoon maple syrup, agave or other sweetener
• 1 garlic clove, minced
• ¼  teaspoon salt
• pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Cut the delicata squash by trimming the ends, then slice the squash in half lengthwise. Remove the seeds with a spoon. Cut each half into half moon pieces, about ¼ inch thick. 
2. Add delicata to the center of a baking sheet and drizzle with olive oil, maple syrup,cinnamon, salt and pepper. Toss together and bake in the oven for about 15-20 minutes, until tender. Remove and transfer to a bowl to cool. 
3. Place a small skillet over medium heat. Add the pumpkin seeds, a drizzle of olive oil and a pinch of kosher salt. Toss until toasted, about 2-3 minutes. 
4. Make the dressing. Add all ingredients to a bowl or mason jar and whisk or shake.
5. Remove the kale from its stems and cut it into 1 inch shreds. Add to bowl and pour dressing over the kale and massage until evenly distributed, 2-3 minutes.
6. Top salad with cooked delicata squash, apple, pomegranate seeds, toasted pumpkin seeds. Toss one last time and enjoy!

Adapted from:  https://jessicalevinson.com/roasted-delicata-squash-apple-salad/