Hot Honey Harvest Salad with Roasted Squash
Chili Crunch Hot Honey
INGREDIENTS
- 1–1½ pounds delicata squash, de-seeded and sliced ½ inch thick
- extra virgin olive oil
- Momofuku Soy Sauce
- Momofuku Chili Crunch Hot Honey
- 1 lemon
- 1 bunch kale, de-stemmed and torn up
- 2 small apples, sliced
- 1 pomegranate, seeds removed
- ½ cup green olives (preferably castelvetrano), halved
- pecorino romano cheese, shaved
Hot Honey Harvest Salad with Roasted Squash Content
We’ve offered lots of suggestions but this salad can easily be customized with your favorite fall flavors. The dressing is on the sweeter side to bring out the Momofuku Hot Honey, so be sure to pack your salad with lots of tangy, salty, and savory toppings—or just go with our recipe below.
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Heat oven to 400°F. Toss delicata squash with 3 tablespoons of olive oil and season with salt. Roast for 12 minutes, flip, then roast 12 minutes more. Remove from oven and toss with 1 tablespoon of Momofuku Hot Honey. Let cool.
To prepare dressing, whisk together 2 tablespoons Momofuku Chili Crunch Hot Honey, zest and juice of lemon, 1 teaspoon Momofuku Soy Sauce, and ¼ cup olive oil. Season with salt to taste.
Assemble the salad. Toss ⅔ of the dressing with the kale. Top with cooked delicata squash, sliced apples, pomegranate seeds, green olives, and shaved pecorino romano cheese. Drizzle remaining dressing over the top of the salad.
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