Indian Roasted Delicata Squash & Paneer Salad
1 small-medium delicata squash
1/2 cup chopped paneer
1/2 tsp garam masala
1/8 tsp ground cinnamon
1/2 tsp cumin powder
1/4 tsp red chili powder
Handful of chopped pecans
1/2 cup Straus whole milk european style yogurt (or any other brand that you can whip with a little water so the consistency is thinner)
1/4 cup olive oil
3 tbsp lemon juice
Salt & pepper to taste
Pre-heat oven to 425 degrees F
Wash delicata squash thoroughly and chop into 1/4 inch discs. Remove seeds from each disc.
Chop paneer into tiny 1/2 inch cubes.
Place squash and paneer on baking sheet lined with parchment paper. Make sure each piece of squash and paneer have enough room to touch the baking sheet.
Drizzle olive oil on top, and sprinkle salt (to taste), cumin powder, cinnamon, garam masala, and red chili powder on top. Use hands to massage spices and oil into pieces of squash and paneer.
Bake in oven for 20 minutes, flipping half way.
Meanwhile, lay baby kale on a serving platter or salad plate. Drizzle olive oil, 3 tbsp lemon juice, and a small amount of salt and pepper on top. Use hands or tongs to mix seasonings well with kale.
Remove squash and paneer from oven and lay pieces on top of salad.
Sprinkle a handful of chopped pecans on top.
Mix 1/2 cup whipped yogurt with 1 tbsp lemon juice and 1/4 tsp of cumin powder in a bowl. Drizzle yogurt dressing onto salad.