FOOD:Pomegranate & Roasted Delicata Autumn Salad

Welcome Made By Girl readers! Jen from Pretty Eats here with a gorgeous Autumn salad you'll want to eat for lunch, and then again for dinner! I am so inspired by the colors of Fall / the warm colors of Delicata Squash are a perfect pairing with hearty, earthy green kale. A quick roast in the oven is all the cooking needed, and simply assemble the rest of the ingredients for this seasonal celebration on a plate.

Pomegranate & Roasted Delicata Autumn Salad Ingredients: 
serves 2 

• 1 small delicate squash, seeded and sliced into 1 inch rounds, *reserve seeds 
• 4 cups kale, rinsed and chopped 
• 1/3 cup pomegranate seeds 
• 2 oz goat cheese 
• 1/3 cup candied walnuts 
• extra virgin olive oil & red wine vinegar 
• salt & pepper Directions: 
• Preheat oven to 425f. 
• Place squash slices and seeds on a parchment-lined baking sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Bake in 425f oven for 15 minutes. 
• In a large salad bowl, mix kale with 2 tbsp olive oil and 1 tbsp red wine vinegar, a pinch of salt and pepper. Toss well and adjust seasoning if desired. 
• After roasted delicate squash has cooled for a few minutes, cut rounds in half. 
• Serve up plates of kale and top with squash, roasted squash seeds, walnuts, goat cheese, and pomegranate seeds. Enjoy! 

 -post and images by jen olsen



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