Name: Harvest Kale Salad with Roasted Winter Squash Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: For The Salad:; 1 acorn squash; Olive oil spray; kosher salt; pinch Cinnamon; 4 cups kale; ½ tbsp olive oil; ¼ cup pecans; 3 tbsp pomegranate seeds; For Maple Balsamic Dressing:; 1 tsp olive oil; 1½ tsp balsamic vinegar; ½ tsp dijon mustard; 1 tsp pure maple syrup; pinch salt

harvest-kale-salad-with-roasted-winter-squash-recipe

How To Make Harvest Kale Salad with Roasted Winter Squash

Upgrade your harvest kale salad with roasted winter squash and drizzle it with traditional balsamic dressing. Talk about healthy and delicious!

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

For The Salad:

1acorn squash
Olive oil spray
Kosher salt
pinchcinnamon
4cupskale,thin-sliced, stems removed
½tbspolive oil
¼cuppecans,toasted
3tbsppomegranate seeds

For Maple Balsamic Dressing:

1tspolive oil
1½tspbalsamic vinegar
½tspDijon mustard,use Annies for whole 30
1tsppure maple syrup,omit for whole 30 and add more oil
pinchsalt

Instructions

Preheat oven to 400 degrees F.
Slice squash in half lengthwise and scrape out the seeds. Slice the squash ½-inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
Meanwhile, massage kale with ½ tablespoon of olive oil for about 1 to 2 minutes until evenly coated.
In a small saute pan, toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
Whisk dressing ingredients together, then add to the kale and toss well.
To assemble the salad, divide the kale into two bowls, top with squash, pomegranate seeds, and toasted pecans. Serve.