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Harvest Salad with Maple Balsamic Dressing (Video)

5 from 2 reviews

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Instructions

  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.

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