Name: Harvest Salad with Pomegranate Allspice Dressing
Yield: serves 6
Ingredients: I head kale; 1 acorn squash; O Extra Virgin Olive Oil , for brushing; 1 cup whole hazelnuts, toasted and rough chopped; 2 fuyu persimmons, diced (no need to peel); 1 cup cooked wild rice; 1 ripe pear, halved and thinly sliced; 1/2 cup pomegranate seeds; 1/2 cup crumbled blue cheese; a handful of dried figs, halved or quartered depending on size; Dressing; 1/2 cup O Extra Virgin Olive Oil; 2 Tbsp O Pomegranate Vinegar; 4 Tbsp pomegranate molasses; 1 - 1 1/2 tsp ground allspice, to taste; salt and fresh cracked black pepper to taste