From Smitten Kitchen
Fall Bliss Salad
- Time
- 45 min
- Makes
- Servings: Serves 2 as a main, 6 as a side
- Ingredients
- 12
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Ingredients
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch)
- 2 medium (4 ounces) shallots, halved lengthwise and peeled
- 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces
- 3 tablespoons (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
- 3/4 teaspoon smooth dijon mustard
- 1 to 2 tablespoons water, as needed
- 1/4 cup pomegranate arils
- 2 ounces (55 grams) soft goat cheese (chèvre), crumbled
- 1/2 cup (60 grams) toasted, salted pepitas (see Note)
The method
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