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 extra-virgin 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.