Autumn Kale Salad | Legendary California Pinot Noir | Calera Winery

Ingredients

• 2 bunches Dino kale or other variety - cleaned and stripped from stems
• 1 delicata squash - thinly sliced (¼ inch)
• 1 cup toasted walnuts - chopped
• 1 cup pomegranate arils
• 8 fresh figs - quartered
• 1 apple - honey crisp, pink lady or other - quartered and thinly sliced
• 2 tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp cayenne pepper
• Salt and freshly ground pepper
• Optional - 1 cup feta, goat, parmesan, pecorino or grano padano cheese