Fall Harvest Salad with Roasted Brown Butter Thyme Delicata Squash

For the Squash:

• 1 medium delicata squash, sliced and pulp removed

• 1/4 c butter, browned and cooled

• 2 t fresh thyme leaves

• 1/4 t salt

For the Salad:

• 5 c kale, massaged and stems removed

• 1 c quinoa, dry

• 1/3 c shallot, diced

• 1/2 c chopped walnuts

• 1 c crumbled goat cheese

• 1 pomegranate, seeds only

For the Salad Dressing:

• 1/2 c EVOO

• 3 T sherry vinaigrette

• 1 t whole-grain mustard

• 1/4 t salt

• 1/4 t pepper

• 1/2 t dried thyme

Directions:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

• In a large mixing bowl, whisk together the cooled browned butter, thyme, and salt. Add the sliced delicata squash to the bowl and toss to evenly coat. Arrange in a single layer on the prepared baking sheet, making sure each piece doesn’t touch each other, and roast for 30 minutes or until slightly golden.

• Meanwhile, cook quinoa according to package instructions. Once done, set aside to cool.

• While the squash finishes roasting, make the salad dressing. Add all dressing ingredients to a small jar and vigorously shake until combined.

• In a large serving bowl, add all salad ingredients, including the roasted delicata squash, and gently toss to combine. Drizzle the salad dressing on top and enjoy!**

*If serving with chicken, add it at the very end.