I was completely dazzled with this recipe over at Do You Even Paleo, but when it comes down to it, I’m a little too lazy for some of the steps, so I decided to simplify things! Typically I’m all about adding more spices for both flavor and nutrient density; however, I decided to tone down the spices because I really wanted to taste the beautiful squash and purple kale.
What you need:
1 medium delicata squash
1 tsp evoo
1 bunch of kale, any variety will do
¼ tsp sea salt
¼ c pepitas
¼ c currants
2-4 Tbsp Maple Mustard Dressing or to taste
What to do:
For the delicata, all that you’ll need to do is cut it in half from north to south (meaning from the stem to the bottom), scoop out the seeds, lay it flat side down and cut into ¼”half moons. Lay your half moons on a baking sheet and drizzle with a small amount of evoo. Bake in oven for 20-25 minutes or until tender and slightly golden. Remove and cool.
Remove stems from kale and tear into bite-sized pieces. Sprinkle with ¼ tsp salt and give your forearms a workout by lovingly massaging the kale until it begins to wilt.
Combine kale and squash and add remaining ingredients.
Taste and adjust dressing as desired.
Store in fridge and bring to room temp before serving.