Name: Maple Dijon Acorn Squash and Kale Salad
Ingredients: 1 small acorn squash, sliced into small wedges; 1 tablespoon Dijon Mustard; 1/4 cup maple syrup; 1 tablespoon avocado oil (or baking oil of preference); 1 teaspoon sea salt; 1/2 teaspoon freshly cracked black pepper; 3 cups kale, stems removed and massaged; 1 small shallot, thinly sliced; 1/2 cup pomegranate arils; 1/4 cup almonds, slivered; Juice and zest of 1 lemon; 1 tablespoon extra virgin olive oil

Ingredients

Scale

1 small acorn squash, sliced into small wedges
1 tablespoon Dijon Mustard
1/4 cup maple syrup
1 tablespoon avocado oil (or baking oil of preference)
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
3 cups kale, stems removed and massaged
1 small shallot, thinly sliced
1/2 cup pomegranate arils
1/4 cup almonds, slivered
Juice and zest of 1 lemon
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 425 degrees.
Add acorn squash wedges to a baking sheet in a single layer.
In a small bowl, whisk together the mustard, maple syrup, avocado oil, salt, and pepper. Pour mixture over acorn squash pieces and toss to coat.
Bake for 30-40 minutes, flipping halfway through, until golden brown and soft.
Prepare a bed of kale on a serving dish. Add with shallots, squash wedges, almonds, and pomegranate arils.
Top with lemon juice and zest, and a drizzle of olive oil to finish. Serve immediately and enjoy!