1 Delicata Squash

10-12 leaves of Kale (we used a mix of Green and Lacinato)

1 ½ tbsp. Gordy’s Cherry Pepper Spread

2 tbsp. Tahini

½ tsp. Whole Grain Mustard

juice from ½ Lemon

2 tbsp. Water (more or less as desired)

1 Apple, cored and diced

1 tsp. Cumin Seed

several drizzles Olive Oil

Sea Salt and Ground White Pepper, to taste

Pre-heat the oven to 350º. Halve squash, then scoop seeds and slice into semi-circlesand spread squash evenly over a baking sheet. Drizzle with olive oil and sprinkle cumin overtop, then sea salt and pepper to taste. Roast 30-40 minutes, or until tender/roasted through and browning. Remove from oven.

Rinse kale and tear its leaves from its spines. Transfer to a baking sheet and place in the 350º oven, 5-7 minutes until bright green and beginning to wilt, tossing once during the process. Remove from oven and transfer to a large bowl. Add squash and apple, and toss to combine.

In a small bowl, mix tahini, mustard, lemon juice, and Gordy’s Cherry Pepper Spread. Whisk until combined, add salt + pepper to taste, and drizzle over the salad. Serve warm.