Roasted Acorn Squash

Preheat oven to 350 degrees.

Cut acorn squash in half through the stem. Place halves on a rimmed sheet tray and drizzle olive oil over the cut sides. Sprinkle with Kosher salt and black pepper. Roast for 1 hour.

Let squash cool until it’s easy to handle and with a utility knife, cut and peel the skin off. Discard the skin and slice each half in half again, and slice into 1/8-inch strips. Set aside.

Dressing

Pour all ingredients except for the olive oil in a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat and pour dressing into a heat proof measuring cup.

Assembly

In a large bowl, add 1/3 of the still-warm dressing to the prepped kale. Massage the dressing into the kale until the kale wilts slightly and changes to a darker green color.

Add the sliced radicchio and sliced onion to the kale. Pour on a little more dressing and toss together.

Add the roasted squash slices and pour on the rest of the dressing, gently toss to combine.

Transfer salad to a serving dish and just before serving, top with halved pecans and dot the top with small chunks of goat cheese.