Kale Salad with Roasted Acorn Squash

A beautiful kale salad topped with roasted acorn squash, pecans, pomegranate seeds, and a sweet and tangy champagne vinaigrette.


Wash the acorn squash well and slice in half. Remove the seeds and slice in half moons.

Season with salt, pepper, and cinnamon. Drizzle with oil and roast at 400° for 20 minutes

Massage shredded kale for a few minutes to soften the leaves.


Champagne vinaigrette: – ¼ Cup Trader Joe's Orange Champagne Vinegar – ¼ Cup Olive or Avocado Oil – 1 tablespoon Maple Syrup – Pinch of Salt

Add Roasted Acorn squash on top of dressed kale


Top with roasted walnuts and pomegranate seeds

Try my vegetarian Taco Salad

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