Kale and Persimmons Salad

This is a salad that screams, "December, I love you!" 

Kale and Persimmons Salad
Serves 6

Gorgeous, gorgeous, gorgeous. I mean. Come. On. Yep, this salad follows my tried and true principle that salad is oh-so-much-more than lettuce + greens.

1 acorn squash, seeded and cut into wedges
1 cup + 2 tablespoons extra virgin olive oil
3/4 teaspoon fine sea salt, plus more for squash
1 shallot, minced
1/4 cup apple cider vinegar
1 tablespoon za’atar
1 5 oz. container baby kale
2 avocados, roughly chopped
2 persimmons, roughly chopped
1 bulb fennel, thinly sliced or shaved on a mandolin
1/4 cup smoked almonds

Preheat oven to 425° F. Toss squash with 2 tablespoons olive oil and sprinkling of salt. Roast in the oven for 15 minutes and flip, roast for additional 7-8 minutes until golden brown on both sides.

While squash is roasting, macerate shallots in apple cider vinegar with 3/4 teaspoon salt for 5 minutes. Whisk in za’atar and remaining 1 cup olive oil.

Toss remaining ingredients together with desired amount of dressing (makes more than you need but can save for up to 2 weeks!) and roasted squash. 

Roasted Squash with Smoked Cashew Hummus

Roasted Squash with Cashew Hummus
Serves 12

2 acorn squash, halved, deseeded and cut into 5 wedges per side
1/4 cup extra virgin olive oil
1 teaspoon salt
1 tablespoon cumin
1 tablespoon champagne vinegar
1 bunch cilantro, chopped
1 cup raw cashews
1 15 oz. can chickpeas, drained and rinsed
1 chipotle pepper, in adobo
Juice 1 lime
2 teaspoons salt
1/2 # ricotta salata, shaved with a microplane

Preheat oven 425 degrees F. Toss squash on baking tray with olive oil, salt, curry powder and cayenne. Roast until charred slightly and tender, about 40 minutes. Remove and toss with vinegar and cilantro.

Smoke cashews by lining a large shallow heat proof pan with aluminum foil. Place wood chips on one end and light, letting off the first smoke. Place cashews on other side of pan and relight chips. Cover and smoke for 20. Also this can be a pain in the ass (but fun!) if not use regular toasted, roasted of raw cashews. 

Cool slightly and place in a blender with chickpeas, pepper, lime juice, salt and enough water to become smooth and reach desired texture.

Smear on the bottom of a plate and top with squash and cheese.