Ingredients
Roasted squash:
2 delicata squashes halved and cut into fourths, then chopped into small pieces
3 tablespoons olive oil
1 ½ tablespoons maple syrup
1 teaspoon sea salt
Maple roasted seeds:
¾ cup pumpkin seeds
2 tablespoon maple syrup
1 tsp sea salt
Salad:
2 tablespoons olive oil (for the kale)
1 bunch of kale, chopped
½ lemon, juiced
1/2 cup manchego cheese shavings
2 cups cooked quinoa
Dressing:
½ lemon, juiced
2 tablespoons maple syrup
1 shallot, finely diced
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
1 ¼ teaspoon sea salt
Cracked black pepper, to taste
Steps
Preheat the oven: Set to 425°F (220°C).
Roast the delicata squash:
Toss delicata squash with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and 1 teaspoon of sea salt on a sheet pan. Roast at 400°F for 15-20 minutes, flipping halfway, until caramelized.
Toast the seeds:
Spread pumpkin seeds on a baking sheet, drizzle with maple syrup, and season with salt and pepper. Roast at 350°F for 8-10 minutes until golden and crisp.
Prepare the kale:
While the squash and seeds are roasting, chop, wash, and dry the kale. Add it to a large bowl, drizzle with 2 tablespoons of olive oil and a squeeze of lemon juice, and massage for 1-2 minutes until the kale softens and wilts slightly.
Make the dressing:
In a small bowl, whisk together the juice of ½ lemon, 2 tablespoons of maple syrup, diced shallot, red wine vinegar, 1 ¼ teaspoon of sea salt, and a generous amount of cracked black pepper. Add slowly a ½ cup of olive oil while whisking, until the dressing is emulsified.
Add the dressing to the salad right before serving.