Flavors by Alessandra

Roast the Squash:
2 Preheat the oven to 400°F.
3 Peel, halve, and deseed the squash. Cut into 1-inch cubes.
4 Place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
5 Roast for 20–25 minutes, flipping halfway, until golden brown.
6 Rinse and dry the seeds. Spread on another baking sheet, drizzle with oil, season with salt, and bake for 10–15 minutes until golden. Set aside to cool.
Prep the Kale & Veggies:
8 Remove kale ribs and thinly slice the leaves.
9 Add kale to a large bowl with 1 tsp olive oil. Massage the leaves with your hands until softened.
10 Thinly slice the fennel and apple using a mandoline or sharp knife.
Make the Dressing & Toppings:
12 In a small bowl, zest and juice the orange (or lemon). Add soy sauce, balsamic vinegar, olive oil, salt, and pepper. Whisk to combine. Taste and adjust seasoning (add honey if the balsamic is tangy).
13 Melt butter in a small pan. Add chopped dates and sauté for 5 minutes until caramelized.
Assemble the Salad:
15 Add apple, fennel, roasted squash, and dressing to the bowl of kale. Toss well to coat.
16 Transfer to a serving plate. Top with toasted seeds, caramelized dates, and shaved cheese.