Harvest Salad with Maple Balsamic Dressing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Kabocha squash
  • 4 cups Kale
  • 1/2 cup Pomegranate seeds

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 tsp Maple syrup, pure

• Baking & Spices

  • 1/3 cup Avocado oil
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pecans, toasted

Found on lexiscleankitchen.com

Description

Ingredients

• 1 Kabocha Squash
• 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
• 4 cups kale, chopped
• 1 cup pecans, toasted
• 1/2 cup pomegranate seeds
• 1/3 cup avocado oil
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons pure maple syrup
• Pinch of salt

Directions

• Preheat oven to 400° Slice kabocha squash and toss with olive oil and spread across a lined baking sheet Roast squash for 30-40 minutes until fork tender Remove and set aside In a blender combine all dressing ingredients and blend until smooth Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through* Assemble salad: kale, squash, pomegranate seeds, toasted pecans Top with dressing and serve