Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
Place the ribbons of carrot in a bowl and toss with remaining ingredients.
Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
Bake the squash for 15 minutes.
Remove the baking dish from the oven and set aside
If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
