1Acorn SquashHalved, sliced, and seasoned with cinnamon, nutmeg, brown or coconut sugar, and salt.
1PomegranateSeeds removed
Chopped Pecans or Walnuts
Dressing
¼CupTrader Joe's Orange Champagne Vinegar
¼CupOlive or Avocado Oil
1tablespoonMaple Syrup
Pinch of Salt
Instructions
Preheat Oven to 400 degrees
Cut Acorn squash in half, remove seeds, and slice into 1 in pieces. Season with cinnamon, nutmeg, brown or coconut sugar, and salt. Roast in a 400 degree oven for 20-25 minutes until fork tender. (Skin is edible once cooked, but you can also remove it after cooking.)
Massage Chopped Kale leaves until they soften.
Combine ingredients for dressing, whisk it well, and pour dressing over kale. Toss to combine and add extra salt if needed.
Place roasted Acorn squash on top of kale salad and top with toasted pecans and pomegranate seeds.
Notes
Leftover kale salad with dressing can be stored for 1 day in the refrigerator. The roasted acorn squash can be eaten cold or reheated then placed back on the salad.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.