Roasted Winter Veggie Salad
Ingredients
- 1 medium acorn squash
- 1 medium red pepper, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 tsp. cayenne pepper
- 5 tbsp. olive oil
- 8 oz. small shiitake mushrooms, stems removed
- 1/4 c. lemon juice
- 1 tbsp. Dijon mustard
- 1 large bunch kale (about 3/4 to 1 lb.), stems removed, leaves very thinly sliced
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1/2 c. salted almonds, chopped
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