Seasonal eating makes me fall in love with FALL every single year again. I love the gourds, the greens, the roots. Simmering pots and wafting promises of a warm bowl of something make me swoon. It is also during this season that many are celebrating holidays from multiple traditions, attending circles or groups and many times, you need to bring something along. Over this Autumn season, I will be sharing some potluck-friendly dishes that are just as welcome around your own table.
Need something vegetarian/vegan for your next gathering? This Chopped Salad with Roasted Delicata Squash and Pomegranates is perfect and soooo delicious. You can find Delicata Squash at most seasonal markets or a Whole Foods. If you cannot find it, substitute roasted pumpkin or roasted butternut squash. Two of the things that I LOVE about Delicata Squash is the shape and that the peel is edible. The flesh is creamy and not as fibrous as some other squashes.
I toss the kale in the dressing about an hour prior and I have found that using Bragg’s Amino Acids (tastes like soy but isn’t soy) breaks down some of the bitter of the kale. A note of caution about peeling pomegranates … they stain. REALLY stain. So, put on an old apron and do it over the sink into a bowl. They are the perfect pop of acidic sweet in this salad!
ENJOY and please share a link to your favorite Fall recipe below or on Facebook!
Ingredients (serves 4):
- 10 oz bag of Chopped Kale (from Trader Joe’s but you can get a big bunch and stem and chop your own)
- 1 pomegranate, seeded
- 1 Delicata Squash. seeded and got into half moon shapes
- 1 tablespoon of Extra Virgin Olive Oil
- Salt and pepper
- 1/4 cup Extra Virgin Olive Oil
- Juice of two lemons
- 2 cloves of garlic
- 1 – 2 tablespoons of Bragg’s Amino Acids
Mix all ingredients of dressing together. Toss with kale and place in refrigerator. Keep some dressing in reserve.
Heat oven to 400F. Seed and cut Delicata Squash into half moon shapes. Lightly toss pieces in olive oil. Spread on baking pan, sprinkle with salt, and roast until brown on each side. First side took about 12 minutes and second side took about 6 minutes. Allow to cool.
Remove dressed kale from refrigerator, add pomegranate seeds and toss. Taste and add salt and pepper and additional dressing if needed. Place squash pieces on top of salad and serve!