Dan Olson, Chef and Owner, Railtown Catering
By now everyone knows the great health benefits of dark, leafy greens like kale, so why not treat your body to this fresh mix with homemade vinaigrette? — Angela Carlos
Heat oil to 325 degrees F.
Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife, thinly slice the squash.
Lightly toss the sliced squash in cornstarch.
Fry until golden brown and crispy (about 5 minutes).
Season with salt, and let dry on paper towel.
Blend all ingredients except vegetable oil until smooth.
Slowly add oil while the blender is running to incorporate into the dressing.
Taste and season with salt and pepper, and more apple cider vinegar if desired.
Mix baby kale with shaved fennel and apples in your desired serving dish.
Sprinkle with ancient grains, yams, and crispy squash chips.
Garnish with crumbled goat cheese and toasted pumpkin seeds. Top with toasted pumpkin seed dressing.