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Kale Salad with Candied Pecans, Sweet Dumpling Squash & Pomegranate

Course Salad
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings

Ingredients

Ingredients

  • 1 bunch of Lacinato/Dinosaur kale thinly sliced
  • seeds of 1 pomegranate
  • 1 acorn squash or sweet dumpling squash

Dressing:

  • 2 tbsp filtered water
  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 garlic clove crushed
  • salt to taste

Candied Pecans:

  • 2 cups raw pecans
  • 1/2 tsp sea salt
  • 1/4 cup maple syrup
  • pinch ground cinnamon

Instructions

  • Preheat the oven to 400 degrees F.
  • Wash the squash, trim off the top and bottom, cut in half lengthwise, and scoop out the seeds.
  • Line a baking sheet with parchment paper. Slice the squash lengthwise into 1/2″ thin slices and place the slices on the sheet.Sprinkle with olive oil and sea salt.
  • Roast for 20-25 minutes until the squash is soft and golden.Remove and let cool.
  • While the squash is roasting, whisk together all the ingredients for the dressing in a small bowl and set aside.
  • Candied pecans: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. Place the pecans onto the sheet and sprinkle the sea salt, cinnamon, and maple syrup over the pecans. Toss the ingredient and spread it out into an even layer, then bake for 5-8 minutes. Remove from the oven and let cool.
  • Assemble the Salad:Toss the kale, pomegranate seeds (keep some for garnish), candied pecans (keep some for garnish), and dressing in a large bowl. Garnish with roasted squash, pomegranate seeds and candied pecans.