Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

saveur.com

Debbie Fenner

1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced

1 1⁄4 cups olive oil

Kosher salt and freshly ground black pepper, to taste

1 large bunch kale, ribs removed and leaves torn into 2" pieces

1 tsp. citric acid (available from Bulk Apothecary)

4 cups arugula

2 cups watercress

1 small head escarole, leaves torn into pieces and washed

1⁄2 cup pumpkin seeds, lightly toasted

1⁄2 cup pomegranate seeds

1⁄3 cup grated Pecorino Romano

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. maple syrup

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