The first day of fall calls for this stunning harvest kale salad.

By Julie Brinkley

It’s the first day of fall and this delicious harvest kale salad makes a stunning meal.

Click here to watch a video on how I make it.

WHAT YOU NEED

1 delicata squash, seeds removed and cubed

1 tablespoon olive oil

1 teaspoon maple syrup

Kosher salt and freshly ground pepper

⅓ cup pepitas

DRESSING

1 shallot, peeled and finely minced

2 tablespoons red wine vinegar

1 anchovy, smashed into a paste

½ teaspoon Dijon mustard

Juice from ½ orange

¼ extra-virgin olive oil

Kosher salt

Freshly ground pepper

SALAD

2 bunches of kale

3 ounces goat cheese

¼ cup pomegranate seeds

HOW TO MAKE IT

Preheat oven to 350 degrees. 

Add squash to the center of a baking dish and drizzle with olive oil, maple syrup and salt and pepper.

Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool.

Place a small skillet over medium heat. Add the pumpkin seeds, a drizzle of olive oil and a pinch of kosher salt. Toss until toasted, about 2 to 3 minutes.

Meanwhile, let's make the dressing. To a mason jar or small bowl, add minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper.

If using a mason jar, shake it up or whisk it up.

Remove the kale from its stems and cut it into 1-inch shreds.

Add it to a colander or salad spinner; wash and dry.

Transfer to a salad bowl.

Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened.

This usually takes 2 to 3 minutes. Not long but a crucial step - don't skip this!

Top the salad with the cooked squash, goat cheese, pomegranate seeds and toasted pepitas.

Toss one last time and enjoy.