The perfect salad for fall 🍂 Vibrant and inviting, what else could you ask for?
Ingredients
- 1 bunch kale triple washed and cut
- 1 delicata squash cut in
- 5-6 firm figs quartered
- Pomegranate seeds
- Bulgarian or feta cheese crumbled
- Any type of nuts
Dressing
- 1 part date molasses
- 1 part red wine vinegar
- 1 tsp Dijon mustard
- 2 parts good olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 425F. 218 C.
- Cut the squash in half lengthwise and clean out the seeds ( you can wash and roast the seeds later on) then cut across into moon shape. Drizzle with olive oil sprinkle with salt and black pepper to coat evenly. Arrange on a parchment lined baking sheet bake for 12 minutes on one side then flip and bake for 10 more minutes on the other side or until caramelized.
- Rip the kale and triple wash, place in a salad spinner ( I highly recommend using one ) cut into desired size. Massage the kale with a drizzle of olive oil before adding the rest of the ingredients.
- I like walnuts with this but since I had leftover nuts from the carawya/ Moghli I decided to use them.
- Place all the ingredients in a jar and shake well.
- Assemble the salad as you please and drizzle with that delicious dressing, serve and enjoy!
Notes
- To remove the outer skin from the nuts soak the nuts in warm faucet water for 30 minutes this will help the nut become tender to the bite and easier to peel.