A simple salad that captures the best flavors of autumn and winter, tossed in an orange maple vinaigrette dressing
Preheat oven to 425 degrees. Cut off ends of delicata squash then cut it in half, lengthwise. Scoop out seeds then cut into slices about 1/2-inch thick.
Place squash slices in a large bowl then drizzle with one tablespoon olive oil and sprinkle with sea salt and black pepper. Toss until evenly coated.
Spread out squash slices on a non-stick sheet pan (or one lined with parchment paper) then roast for about 15 minutes. Flip slices over then continue roasting for another 15 minutes or until both sides are caramelized.
Meanwhile, to prepare salad, cut off stalks from kale bunch then chop leaves into bite-sized pieces.
Add to a large salad bowl, followed by Gorgonzola, dried cranberries, pepitas, and walnuts.
Combine all vinaigrette ingredients in a bowl and whisk until uniform. Pour over top of salad and toss.
Lay slices of delicata squash over top of salad and serve.