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Prep
Difficulty
Easy
Time
Estimate
1 hour
Place the squash and garlic in the oven. Start preparing the Fennel Crackers (or of course, simply buy your favorite brand). While the crackers bake, make the dressing and toss the salad. Once the salad is made and the squash is out of the oven, mash or pulse it in a food processor until it is smooth.
Creamy goat cheese, roasted squash and garlic are blended or mashed together into spreadable goodness.
Just a hint of fennel and glistening flakes of kosher salt, liven up these simple whole wheat crackers, inspired by Heidi Swanson’s Olive Oil Crackers To make them crispy thin, use a pasta roller as she suggests, otherwise they are still tasty slightly thicker and cut into shapes or squares.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
