Roasted Delicata Squash Kale Salad with Fish Sticks – Good Catch

Recipe courtesy of Helen / @stepfullofyou

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
In a large bowl, toss together the maple syrup, 1 tablespoon olive oil, paprika and squash.
Reserving the marinade in the bowl, add the squash to the prepared sheet pan and roast for 15 minutes.
While the squash is roasting, toss the brussels sprouts in the remaining marinade.
After the squash has roasted for 15 minutes, add the Brussels sprouts to the pan and roast for an additional 15-20 minutes, or until the squash is tender and the brussels sprouts are just barely brown. Set aside to cool.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook fish sticks according to package directions until lightly crispy. Remove from heat and set aside on a plate.
In a large bowl, whisk together all the ingredients for the Balsamic Vinaigrette. Add the kale, roasted squash, and brussels sprouts and toss together.
Divide salad into bowls and top with pomegranate seeds, figs, cheeses, pumpkin seeds and fish sticks.

Roasted Delicata Squash Kale Salad with Fish Sticks

Preparation15 minutes
Cook Time 45 minutes
Serves 4

INgredients

Salad

2 tablespoons maple syrup
3 tablespoons olive oil, divided
⅛ teaspoon paprika
1 lb delicata squash, halved, deseeded and sliced into half circles
3 cups thinly sliced Brussels sprouts
1 package Good Catch® Plant-Based Breaded Fish Sticks
6 cups thinly sliced kale
½ cup fresh pomegranate seeds
⅓ cup fresh figs, sliced
½ cup shredded plant-based parmesan cheese
⅓ cup plant-based feta cheese
½ cup pumpkin seeds

Balsamic Vinaigrette

¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
¼ teaspoon fine sea salt
⅛ teaspoon black pepper

Instructions

Recipe courtesy of Helen / @stepfullofyou

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
In a large bowl, toss together the maple syrup, 1 tablespoon olive oil, paprika and squash.
Reserving the marinade in the bowl, add the squash to the prepared sheet pan and roast for 15 minutes.
While the squash is roasting, toss the brussels sprouts in the remaining marinade.
After the squash has roasted for 15 minutes, add the Brussels sprouts to the pan and roast for an additional 15-20 minutes, or until the squash is tender and the brussels sprouts are just barely brown. Set aside to cool.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook fish sticks according to package directions until lightly crispy. Remove from heat and set aside on a plate.
In a large bowl, whisk together all the ingredients for the Balsamic Vinaigrette. Add the kale, roasted squash, and brussels sprouts and toss together.
Divide salad into bowls and top with pomegranate seeds, figs, cheeses, pumpkin seeds and fish sticks.