EASY FALL ORZO SALAD WITH DELICATA SQUASH AND KALE

INGREDIENTS

• 1 cup cooked orzo

• 4 cups chopped dino kale, stems removed and chopped

• 2 small roasted delicata squash, sliced

• 2 cups shredded Brussel sprouts, roasted

• 1/2 red onion, thinly sliced

• 1/3 cup crumbled goat cheese

• 1/4 cup toasted pine nuts

• 1/3 cup pomegranate seeds

• Maple balsamic dressing (see HERE)

• Olive oil

• Salt and pepper to taste

DIRECTIONS

1. Roast the Squash: Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise, remove the seeds, and cut into half-moons. Toss with olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes, or until tender and caramelized.

2. Roast the Brussel Sprouts: While the squash is roasting, spread the shredded Brussel sprouts on a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 15-20 minutes, until crispy and golden.

3. Combine Ingredients: In the bowl with the kale, add the cooked orzo, roasted delicata squash, roasted Brussel sprouts, thinly sliced red onion, crumbled goat cheese, toasted pine nuts, and pomegranate seeds.

4. Dress the Salad: Drizzle with maple balsamic dressing and toss gently to combine. Adjust seasoning with salt and pepper to taste.

5. Serve: Enjoy your salad warm or cold!