Fall Bliss Salad
Ingredients
- Olive oil
- Kosher salt and freshly ground pepper
- 1-lb. (500-g) honeynut squash, peeled, seeded and thinly sliced (1/4 inch/6 mm)
- 2 medium (4 oz./125 g) shallots, halved lengthwise and peeled
- 3/4 tsp. smooth Dijon mustard
- 3 Tbs. sherry vinegar or balsamic vinegar, plus more to taste
- 1 to 2 Tbs. water, as needed
- 8 oz. (250 g) kale or spinach leaves, torn or chopped into bite-size pieces
- 1/4 cup (1 1/2 oz./45 g) fresh pomegranate arils
- 2 oz. (60 g) soft goat cheese (chèvre), crumbled
- 1/2 cup (2 oz./60 g) toasted, salted pepitas (see note below)
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