Recipe - Squash, Golden Beets and Kale Salad

Salads

Squash, Golden Beets and Kale Salad

2 small acorn squash about 1lb ea.
1 teaspoon Esprit du Sel Spiced Peppers Grey Sea Salt Blend with Organic Peppers
4 medium golden beets, tops, and root end removed
12 oz baby kale
2 tablespoons pepitas
6 tablespoons L'Estornell Organic Extra Virgin Olive Oil
2 tablespoons L'Estornell "Garnacha" Red Wine Vinegar
to taste Esprit du Sel Fleur de Sel
black pepper, to taste
Parmigiano-Reggiano

Time: 30 minutes

Yield: 4

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.