'The Kale Salad'

Ingredients

• oil, for frying
• squash, seeds removed, thinly sliced
• cornstarch, for coating squash
• salt, to taste
• 1 cup pumpkin purée
• 1/3 cup toasted pumpkin seeds
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup water
• 2 tablespoons dijon mustard
• 25 milliliters apple cider vinegar
• 3 tablespoons maple syrup
• 3 cups vegetable oil
• 1 pound baby kale
• 1/2 cup fennel, shaved
• 2 honeycrisp apples, shaved
• 1/2 cup cooked ancient grains
• 2 cups roasted yams
• 1/4 cup crispy squash chips
• fresh goat cheese, crumbled
• 1/4 cup toasted pumpkin seed dressing
• pumpkin seeds, toasted