Honeycrisp and Delicata Squash Salad
Hearty kale salad with roasted Honeycrisp apples, delicata squash, and mushrooms in a sweet pomegranate vinaigrette—vegan, gluten-free, and autumnally delicious.
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Cooking tools:
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1 delicata squash, seeded and sliced
- 227g (8oz) cremini mushrooms, quartered
- 1 clove garlic, minced
- ¼ cup pomegranate juice
- ¼ cup olive oil
- 1 tbsp agave syrup
- 1 tbsp Dijon mustard, heaping
- 1 tbsp white vinegar
- 1 tsp salt
- 300g kale, coarsely chopped
- 2 Ontario-grown Honeycrisp apples, sliced and brushed with lemon juice (Note 1)
- ½ cup pomegranate arils
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