Name: Harvest Kale Salad with Roasted Winter Squash
Total time: 50 min
Yield: 2 Servings
Ingredients: For the Salad; 1 acorn squash; olive oil spray; kosher salt; pinch cinnamon; 4 cups thin-sliced kale (I prefer Lacinto, be sure to remove stem); 1/2 tbsp olive oil; 1/4 cup pecans (toasted); 3 tbsp pomegranate seeds; Maple Balsamic Dressing; 1 tsp olive oil; 1 1/2 tsp balsamic vinegar; 1/2 tsp dijon mustard (use Annies for whole30); 1 tsp pure maple syrup (omit whole30 and add more oil); pinch of salt