This salad is one of my absolute favorites. The bitterness of the watercress mixed with the sweetness of the delicata squash and truffle dijon dressing is absolute perfection.
Go to your local farmers market in the fall and grab some delicata Squash. If you cant find one, switch for butternut squash instead. Always remember though, this recipe is a guideline, feel free to add more pomegranate seeds or any of the following vegetables to your liking. I personally always seed 2 pomegranates because why not?! Taste the dressing before serving and adjust to your liking!
- 1 delicata squash, seeded and cut into half moons (or medium butternut squash (peeled, seeded and thinly sliced))
- 1/4 cup olive oil
- kosher salt, to taste
- 1 bunch of kale, ribs removed cleaned and COMPLETELY DRY. leaves torn into 2″ pieces
- freshly ground pepper, to taste
- 1 lemon
- 1 pack/bunch of watercress
- 1 small head escarole (leaves washed and torn into small pieces)
- 1/2 cup pumpkin seeds
- 1 pomegranate
- 1/2 cup grated Pecorino Romano
- 1 lemon
- 1 tablespoon dijon mustard
- 1 teaspoon Truffle oil
- 1 cup olive oil
- 1 tablespoon Pecorino Romano
- 1 teaspoon salt
- Heat oven to 400 degrees. Toss squash with 1/4 cup oil, plus salt pepper and put on a baking sheet. Spread into on layer. Bake until slightly brown and caramelized, about 18- 20 minutes; Let cool.
- Reduce oven to 275 degrees. Toss kale pieces in some olive oil, juice of 1/2 lemon, salt and pepper in a large bowl. Spread in an even layer on a baking sheet. Bake until crisp, 25-30 minutes; let cool
- Cut pomegranate from the top and remove seeds. set seeds aside and discard skin pieces, keeping only seeds
- Dressing: whisk together dijon mustard, truffle oil, olive oil, pecorino romano, salt and freshly squeeze lemon until smooth.
- In a separate bowl, toss together watercress, escarole, 1/2 the dress in a bowl.
- Transfer to serving platter and sprinkle with squash, kale chips, pumpkin seeds and pomegranate seeds. Serve additional dressing on the side