shredded kale and brussels with roasted squash and pomegranate

SERVES 2 TO 4 AS A STARTER OR SIDE, OR AS A FULL MEAL WITH A LITTLE PROTEIN Sometimes a kale salad is just . . . too much kale. Finely shredded and used more as a condiment here, the kale’s earthiness balances out the sweetness of the squash and creates a textual combination that I really enjoy. Besides bold flavors, this salad is full of vibrant fall colors and ready for any holiday table. It’s easy to double the recipe for a larger crowd.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Preheat the oven to 425°F (220°C).

Step 2

Cut 1 delicata squash into ¼-inch (6 mm) rings with a sharp knife. Use a spoon to scoop out the seeds. Spread the squash and 6 cloves garlic on a rimmed baking sheet. Drizzle with about 2 tablespoons oil, and season with salt and pepper. Toss to coat. Roast, tossing once, until golden brown on both sides, about 25 minutes.

Step 3

PREP: Using a knife, remove the tough stems from 1 bunch kale, and the stem ends of ½ pound (225 g) Brussels sprouts. To shred the kale and Brussels sprouts, use the shredding attachment of a food processor. If you don’t have a food processor, you can do this by hand, but it does take some time. You could use a mandoline for the Brussels, but really try to get that kale finely shredded too.

Step 4

MAKE THE ROASTED GARLIC VINAIGRETTE: If you’ve used your food processor, rinse out the base to make the vinaigrette. Using the normal blade, squeeze the roasted garlic from their skins into the food processor and add 1 teaspoon honey, 2 teaspoons mustard, 2 tablespoons cider vinegar, 3 tablespoons oil, and plenty of salt and pepper. Process until smooth. If you don’t have a food processor, you could use a blender for this part, or just mash the garlic with the side of your knife or with a mortar and pestle until it becomes a smooth paste, and then whisk in the other ingredients.

Step 5

ASSEMBLE AND SERVE: Pour the dressing into a large bowl, and then add the shredded kale and Brussels sprouts and the seeds from 1 pomegranate.

Step 6

Toss to combine and check for seasoning. Letting this mixture sit for a few minutes will help tenderize the kale. Arrange the squash on a platter, then top with the kale mixture. Serve with yogurt on the side.

Step 7

STYLING TIP OK, it’s a little thing, but when you’re serving something like yogurt on the side, use the back of your spoon to create a little swoop on top.

Step 8

It takes only a second and it makes anything creamy look so much more appealing—also great for dips.