Preheat the oven to 400 F.⠀
Clean and gut delicata squash. Slice lengthwise once, and then perpendicular to outer lines so that slices resemble u-shaped pieces.
In a medium bowl, toss delicata squash, olive oil, cinnamon, and pink sea salt together.
Put squash slices in the oven for 15-20 min until desired crispness. When finished, take out and let cool.
While squash is cooking, mix together maple syrup, olive oil, lemon juice, salt, and pepper for dressing.
In a medium-sized bowl, take kale and toss with dressing. Use your hands to massage dressing into the kale. Let the salad sit while prepping other ingredients.
Chop the pear into bite-sized pieces.
When ready, throw in roasted delicata squash and pear into kale salad.
Finish with crumbled goat cheese, cranberries, and pecans. Serve with Kibo Himalayan Salt Chickpea Chips and enjoy! 😋
3 cups kale, clean and cut⠀
Kibo Himalayan Salt Chickpea Chips
1 medium delicata squash
½ cup roasted pecans
3 oz goat cheese
1 ripe pear
3 oz cranberries
1 Tbsp cinnamon
1 Tbsp olive oil
Himalayan pink sea salt
3 Tbsp maple syrup
¼ cup olive oil
Juice of 2 large lemons
Salt and pepper to taste