Ingredients
Squash
- 1 medium kabocha squash
- 2 tablespoons organic extra virgin olive oil or avocado oil
- pinch of fine sea salt
- pinch of cinnamon
Salad
- 6 to 8 cups destemmed and chopped kale
- 1 tablespoon organic extra virgin olive oil or avocado oil
- ½ cup raw pecans
- ⅓ cup pomegranate seeds or dried cranberries
- Maple Balsamic Dressing
- ⅓ cup avocado oil or extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- pinch of fine sea salt
Directions
A warm winter salad to help you warm up! Enjoy!
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
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Slice the squash in half and scrape out the seeds. Cut the squash into ½-inch slices and toss with the 2 tablespoons of oil, salt, and cinnamon. Place the squash on the lined baking sheet and roast for 40 minutes, until fork-tender. Once done, let cool for 5 to 10 minutes. (There’s no need to peel the skin of kabocha squash; it’s edible!)
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While the squash is roasting, massage the kale with the 1 tablespoon of oil for 1 to 2 minutes, until evenly coated. Set aside.
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In a small sauté pan over medium-low heat, toast the pecans until lightly browned and fragrant, about 5 minutes, stirring often to ensure that they don’t burn.
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Assemble the salad: Divide the kale between two plates or place it in a large serving bowl. Top with the roasted kabocha squash, pomegranate seeds, and toasted pecans. Dress the salad with dressing and serve immediately.
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Salad Dressing:
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Place all the ingredients in a blender and blend until smooth
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Recipe from: https://cookeatpaleo.com/kale-salad-maple-balsamic-dressing/
