Fall Salad with Roasted Butternut Squash Kale Chips and Pomegranate Seeds
Ingredients
- 1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced
- 1 1⁄4 cups olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 large bunch kale, ribs removed and leaves torn into 2″ pieces
- 1 tsp. citric acid (available from Bulk Apothecary)
- 4 cups arugula
- 2 cups watercress
- 1 small head escarole, leaves torn into pieces and washed
- 1⁄2 cup pumpkin seeds, lightly toasted
- 1⁄2 cup pomegranate seeds
- 1⁄3 cup grated Pecorino Romano
- 2 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
Instructions
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