Photographed by Ashton Keefe for Lonny.
Kale And Persimmons Salad
Serves 6

"Gorgeous, gorgeous, gorgeous. I mean. Come. On," says Keefe. "Yep, this salad follows my tried and true principle that salad is oh-so-much-more than lettuce + greens."

1 acorn squash, seeded and cut into wedges
1 cup + 2 tablespoons extra virgin olive oil
3/4 teaspoon fine sea salt, plus more for squash
1 shallot, minced
1/4 cup apple cider vinegar
1 tablespoon za’atar 

1 5 oz. container baby kale
2 avocados, roughly chopped
2 persimmons, roughly chopped
1 bulb fennel, thinly sliced or shaved on a mandolin
1/4 cup smoked almonds

1. Preheat oven to 425° F.

2. Toss squash with 2 tablespoons olive oil and sprinkling of salt.

3. Roast in the oven for 15 minutes and flip, roast for additional 7-8 minutes until golden brown on both sides. 

4. While squash is roasting, macerate shallots in apple cider vinegar with 3/4 teaspoon salt for 5 minutes.

5. Whisk in za’atar and remaining 1 cup olive oil.

6. Toss remaining ingredients together with desired amount of dressing (makes more than you need, but can save for up to 2 weeks!) and roasted squash.