Harvest Moon Kale Caesar Salad

Harvest Moon Kale Caesar Salad

Frost covers the grass and fields and fog lays heavy in the valley on this brisk morning. Lately these farm days have felt like a window to what this winter will bring, as it lays right around the corner. And with the frost also comes the time for big shifts on the farm as we have less to harvest from the fields and more to pack from our stored crops. Standing in the center of our packshed this morning you can see all the various root vegetables, squash, and currently an abundance of fennel all being processed and looked over before getting packed for orders or your CSA! And it will be a colorful one this week, with red beets, purple daikon radish, and pink radicchio just to highlight a few.

One particular note in your CSA this week will be delicata squash, with a plethora of recipes to choose from.  If you’re really lost at what you can make out of it, never fear, for here is a recipe for a harvest moon kale caesar salad, perfect for this time of year (and right after the beaver moon, too!).

What you’ll need:
– 1 Red Dog delicata squash, halved and seeds removed
– ½ cup pecans (or pumpkin seeds if you’re allergic)
– ½ tbsp. tamari or liquid aminos
– 1/8 tsp cinnamon
– 1/8 tsp smoked paprika
– 1 bunch kale
– 1 lemon
– 2 tbsp olive oil
– 1 apple (gala or fuji)
– ½ tsp salt
– ¼ tsp pepper
– Creamy maple mustard dressing

Start by preheating your oven to 325 degrees and set ½ cup pecan halves (or pumpkin seeds) on a medium or large rimmed baking sheet. Toast the nut halves/seeds on the center rack for 7 minutes, and when done, add them to a small bowl with tamari, cinnamon, and smoked paprika. Toss to coat evenly and set aside.

Increase your oven to 400, line a large rimmed baking sheet with parchment paper, and drizzle 1 tablespoon of olive oil, salt and pepper onto the halved squash sides. Make sure the squash sides aren’t touching and roast for 20 minutes.

While the squash roasts, remove stems from the kale and tear leaves into bite-sized pieces. Squeeze half of the lemon juice over the kale and drizzle remaining 1 tbsp of olive oil. Massage the kale until tender.

Slice the apple and toss the slices with the remaining half of lemon juice.

Take your roasted squash out and cut into small slices, then combine everything in a bowl and add the dressing. Enjoy with friends and fam!