Ingredients

The following ingredients have 4 Servings
  • 1 medium delicata squash (seeded, halved lengthwise, and cut into 1/2-inch slices)
  • 3 tablespoons olive oil (divided)
  • Salt and pepper (to taste)
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup (use Grade B if you have it)
  • Zest from 1 orange
  • A pinch or two of cayenne pepper (optional)
  • 2 bunches kale leaves (about 1 pound, stems removed, leaves torn into bite-sized pieces)
  • 1/2 cup pomegranate seeds
  • 1/4 cup wheat berries (cooked according to package directions)
  • 1/4 cup pepitas

Instruction

  • Preheat oven to 400ºF.
  • Toss the delicata squash with a tablespoon of olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
  • While the squash is cooking, whisk together the remaining olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
  • Place the kale leaves in a large bowl and massage them until they're wilted and the bitterness is gone. Transfer the kale leaves to a large serving platter. Top with the squash, pomegranate seeds, wheat berries, and pepitas. Serve with the vinaigrette.