Ingredients

The following ingredients have 6 Servings
  • 3 cups peeled and cubed kabocha squash (or butternut squash)
  • 3 tsp avocado oil (divided, or your favorite cooking oil)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 bunches lacinato kale (stems removed and thinly sliced)
  • 1 cup pecan halves
  • 1 cup pomegranate seeds
  • 1 head of garlic
  • 1/2 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper

Instruction

  • Preheat oven to 400 degrees F. Place kabocha squash cubes on a baking sheet and toss with 2 tsp of avocado oil, salt, and pepper. Spread out into a single layer.
  • Remove the outer layer of the whole heads of garlic. Cut off about 1/4 inch of the tips off the garlic cloves to expose them slightly. Drizzle and coat the garlic head with 1 tsp of avocado oil, and tightly wrap in aluminum foil. Place on the same baking sheet as the squash.
  • Roast for 35-40 minutes until the squash is golden and tender. Remove from heat and let cool.
  • While the squash and garlic are cooling, add pecans to a dry skillet over medium heat. Toast for 4-5 minutes until golden and fragrant, tossing every minute. Remove from heat.
  • Squeeze out the roasted garlic cloves into a blender, and then add the rest of the ingredients for the dressing. Blend until smooth and creamy. Add a little bit of water if the dressing is too thick.
  • Place the sliced kale in a large mixing bowl. Add 1/2 of the dressing to the kale and use your hands to massage the kale until the leaves are slight wilted and shiny, about 3-4 minutes.
  • Add squash, toasted pecans, and pomegranate seeds to the kale. Drizzle with the rest of the dressing, and toss to coat.
  • Serve right away or it can be chilled for up to 3-4 days. Best served at room temperature. If making ahead, keep the pecans separate, then add before serving.