Name: Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette
Total time: 25 min
Yield: 6
Ingredients: 1 delicata squash (thinly sliced and seeds removed); 1 tablespoon olive oil; salt and pepper for seasoning; 2 heads (about 6 to 8 cups curly green kale, stems removed and leaves torn); 4 cups baby spinach leaves; 2 cups apple chips; 1/2 cup crumbled gorgonzola cheese; 1/2 cup toasted pecans (coarsely chopped); 1/3 cup pomegranate arils; 3 tablespoons cranberry juice; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; 1 teaspoon dijon mustard; 1 garlic clove (minced); 1/4 to 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil