Name: Harvest Kale Salad with Roasted Acorn Squash, Toasted Hazelnuts, and Apple-Cinnamon Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (about 1½ lb/680 g) acorn squash; Olive oil; Salt and black pepper; 6 cups (6 oz/170 g) baby kale; 1 apple (any kind you like), cored and sliced; ¼ cup toasted hazelnuts, coarsely chopped; ¼ cup (60 ml) fresh apple cider; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; ⅛ teaspoon black pepper