1Acorn SquashHalved, sliced, and seasoned with cinnamon, nutmeg, brown or coconut sugar, and salt.
Chopped Pecans or Walnuts
¼CupTrader Joe's Orange Champagne Vinegar
¼CupOlive or Avocado Oil
Pinch of Salt
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.