Fall Harvest Salad with Apple Cider Dressing

For the Dressing

• 1 c apple cider
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• Leaves from a few sprigs of fresh thyme
• Generous salt and pepper

For the Salad

• Large delicata squash
• Olive oil for roasting
• Generous salt and pepper
• Large bunch of lacinato kale
• Small head of radicchio
• 6-8 dried figs
• 0.25 c fresh cranberries
• 0.25 c pomegranate seeds

1. To make the dressing, add the apple cider to a saucepan and simmer it until it has reduced significantly, to about a quarter cup. It should be thick and very flavorful.
2. Remove the cider reduction from the heat and cool it to room temperature. Stir in the mustard, cider vinegar, the leaves from a few sprigs of thyme, and generous salt and pepper.
3. Preheat the oven to 425.
4. Cut the delicata squash in half and scoop out the seeds, then cut into half-inch thick slices. Place them on an oiled baking sheet, add salt and pepper, and roast ~20-25 minutes at 425 until tender and just barely starting to brown.
5. Meanwhile, strip the ribs out of the kale leaves, then cut the kale into thin ribbons perpendicular to where the stems used to be. Wash and drain well.
6. Put the kale in a large mixing bowl with about half of the dressing. Give it a very vigorous massage with your hands until the leaves are tender; it may take several minutes.
7. Cut the radicchio into ribbons and add it to the kale. Let the kale and radicchio sit for a few minutes to continue tenderizing in the dressing.
8. Cut the dried figs into slices and cut the cranberries into halves.
9. Add about half of the squash and half of the fruit into the salad and toss gently.
10. Transfer the salad to a serving platter and add the remaining squash and fruit on top.