This fall harvest salad by @acozykitchen is perfect for you Chol Hamoed Sukkah table! press the save button for this recipe: 1 delicata squash, seeds removed and cubed 1 tablespoon olive oil 1 teaspoon maple syrup Kosher salt and freshly ground pepper 1/3 cup pepitas Dressing: 1 shallot, peeled and finely minced 2 tablespoons red wine vinegar 1 anchovy, smashed into a paste 1/2 teaspoon Dijon mustard Juice from 1/2 orange 1/4 extra-virgin olive oil Kosher salt Freshly ground pepper Salad: 2 bunches of dino kale 3 ounces goat cheese 1/4 cup pomegranate seeds Preheat oven to 350 degrees F. Add delicata squash to the center of a baking dish and drizzle with salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and transfer to a bowl to cool. Place a small skillet over medium heat. Add the pumpkin seeds, a drizzle of olive oil and a pinch of kosher salt. Toss until toasted, about 2 to 3 minutes. Meanwhile, let’s make the dressing, to a mason jar or small bowl, add the minced shallot, red wine vinegar, anchovy, mustard, orange juice, olive oil, salt and pepper. If using a mason jar, shake it up or whisk it up. Remove the kale from its stems and cut it into 1-inch shreds. Add it to a colander or salad spinner. Wash and dry. Transfer to a salad bowl. Pour dressing over kale and massage kale until dressing is evenly dispersed and kale has softened. This usually takes 2 to 3 minutes. Not long but a crucial step - don’t skip this! Top the salad with the cooked delicata squash, goat cheese, pomegranate seeds and toasted pepitas. Toss one last time and enjoy.