The base for this bowl is roasted Delicata, which also serves to wilt the Kale.

Slice 1 Large or 2 smaller Delicata in half lengthwise, then scoop out the seeds and pulp. (You can reserve the seeds and toast them if you like). Place the cut sides down and then slice into 1/2″ thick half rounds.

Brush the bottom of a cookie sheet with olive oil, then sprinkle with salt. Arrange the delicata slices in a single layer. You can fit them together like a puzzle to make better use of the space.

Roast at 400 degrees until they are nicely browned on the bottom — about 20 minutes. Use a tongs or a spatula to flip them individually, then roast another 5 minutes — they will burn rather quickly at this point.

While the squash are cooking, prep the kale. If it’s baby leaves, wash 4 C. and spin them dry. If it’s full-size kale, remove the tough stems from 1 bunch and then shred into ribbons.  Place in a large bowl.

Shred Green Cabbage to make 1 Cup.

Dice ripe tomatoes to make 1 Cup.

Make the sauce: Combine 1 C. plain yogurt in a food processor with 1 t. minced garlic, 1 chipotle pepper and 2 t. of the adobo sauce they are packed in. Add the juice of 1/2 of a lime plus salt and black pepper to taste.

When the squash are done roasting, transfer them immediately to the bowl with the kale, and toss to combine.  Let sit for 5 minutes, then add the cabbage and tomatoes.  Drizzle a half cup of dressing over the salad and toss it.  Taste and add more dressing if needed.