Ingredients

The following ingredients have 4 Servings
  • 1 large kabocha squash
  • 1-2 tablespoons oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 4 cups dinosaur kale, chopped
  • 1 cup raw pecans, toasted
  • 1/2 cup pomegranate seeds
  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt

Instruction

  • Roast the Squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice kabocha squash into wedges or cubes and toss with oil, salt, and cinnamon. Place a lined baking sheet. Roast squash for roughly 20 minutes, or until fork tender. Remove and set aside.
  • Make the Dressing: In a blender combine all dressing ingredients and blend until smooth. If too thick, add more oil, 1 tablespoon at a time, or a bit of water.
  • Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
  • Massage kale with olive oil for 1-2 minutes.
  • Assemble Your Harvest Salad: In a large bowl add kale, squash, pomegranate seeds, and toasted pecans. Top with dressing and toss to combine.