Ingredients:
- 2 small acorn squash about 1lb ea.
- 1 teaspoon
- 4 medium golden beets, tops, and root end removed
- 12 oz baby kale
- 2 tablespoons pepitas
- black pepper, to taste
- Parmigiano-Reggiano
Preparation:
Time: 30 minutes
Yield: 4
Make the Salad
- Preheat the oven to 400°F
- Halve the squash across the equator. Clean it out and cut it into ½-inch thick slices. Lay them on a foil-lined sheet pan and sprinkle with the seasoned salt.
- Peel the beets and slice them into ½ rounds; brush both sides of each slice with EVOO. Lay them on a foil-lined sheet pan.Roast the vegetables for 25 minutes or until they take on a bit of color and begin to caramelize. Cool to room temperature.
- Make a vinaigrette with the EVOO, vinegar, honey, salt, and pepper by shaking them in a covered jar until emulsified. Toss the kale with ½ of the dressing and arrange it on a platter. Scatter the squash and beets over the greens. Drizzle another tablespoon or two of the dressing over the salad.
- Garnish with the pepitas, a pinch of salt, and a grinding or two of pepper. Finish with curls of Parmigiano.
