Harvest Salad with Maple Balsamic Dressing

Prep Time 00:10 Cook Time 00:40 Total Time 0:50 Serves 4

Ingredients

Directions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
  3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
  4. In a blender combine all dressing ingredients and blend until smooth.
  5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
  6. Massage kale with olive oil for 1-2 minutes.
  7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
© 2018 Lexi's Clean Kitchen. All rights reserved.