fall bliss salad

Name: fall bliss salad
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)

"We had friends over on Saturday for a Please Help Me Clean Out The Fridge dinner. Between a cookbook shoot (coming next fall!) and filming new YouTube episodes (coming next week!), my already-overt…..."

INGREDIENTS

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Olive oil

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Kosher salt

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Freshly ground black pepper

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1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch)

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2 medium (4 ounces) shallots, halved lengthwise and peeled

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8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces

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3 tablespoons (45 grams) sherry vinegar or balsamic vinegar, plus more to taste

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3/4 teaspoon smooth dijon mustard

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1 to 2 tablespoons water, as needed

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1/4 cup pomegranate arils

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2 ounces (55 grams) soft goat cheese (chèvre), crumbled

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1/2 cup (60 grams) toasted, salted pepitas (see Note)

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