Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Name: Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Ingredients: 1 ⁄ 2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced; 1 1 ⁄ 4 cups olive oil; Kosher salt and freshly ground black pepper, to taste; 1 large bunch kale, ribs removed and leaves torn into 2" pieces; 1 tsp. citric acid (available from Bulk Apothecary ); 4 cups arugula; 2 cups watercress; 1 small head escarole, leaves torn into pieces and washed; 1 ⁄ 2 cup pumpkin seeds, lightly toasted; 1 ⁄ 2 cup pomegranate seeds; 1 ⁄ 3 cup grated Pecorino Romano; 2 tbsp. fresh lemon juice; 2 tsp. Dijon mustard; 2 tsp. maple syrup

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Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.

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Ingredients

1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced
1 1⁄4 cups olive oil
Kosher salt and freshly ground black pepper, to taste
1 large bunch kale, ribs removed and leaves torn into 2" pieces
1 tsp. citric acid (available from <a href="http://www.bulkapothecary.com/">Bulk Apothecary</a>)
4 cups arugula
2 cups watercress
1 small head escarole, leaves torn into pieces and washed
1⁄2 cup pumpkin seeds, lightly toasted
1⁄2 cup pomegranate seeds
1⁄3 cup grated Pecorino Romano
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tsp. maple syrup