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.

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

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

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

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

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Add Roasted Acorn squash on top of dressed kale

Top with roasted walnuts and pomegranate seeds

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Try my vegetarian Taco Salad

[{"selector":"#anim-3d38f693-7463-484c-b08e-50537f39acd1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get Recipe