Ingredients
1acorn squash
Olive oil spray
Kosher salt
pinchcinnamon
4cupskale,thin-sliced, stems removed
½tbspolive oil
¼cuppecans,toasted
3tbsppomegranate seeds
1tspolive oil
1½tspbalsamic vinegar
½tspDijon mustard,use Annies for whole 30
1tsppure maple syrup,omit for whole 30 and add more oil
pinchsalt
Preparation
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.
