Thoroughly wash and chop the kale. Place the chopped kale in a large salad bowl.

Slice the cherry tomatoes in half and dice the avocado into bite-sized pieces. Gently mix them into the kale.

Roast the Delicata squash in the oven with a drizzle of olive oil, chili spice, and a sprinkle of salt until it’s tender and slightly caramelized. Let it cool slightly before adding it to the salad.

Prepare the skirt steak by generously rubbing it with a mixture of coffee grounds, salt, and pepper. Grill or pan-sear the steak to your desired level of doneness. Once cooked, slice it thinly against the grain.

Combine the olive oil, lemon juice, shallot, garlic, cilantro, honey, Dijon mustard, salt, and black pepper in a blender or food processor.

Blend until smooth and emulsified.

Drizzle the honey cilantro dressing over the

kale salad and toss everything together until well coated.

Top the salad with the roasted Delicata squash and slices of the grilled skirt steak.