Harvest Salad with Maple Balsamic Dressing (video)

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

Ingredients

Salad



• 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



Maple Balsamic Dressing



• 1/3 cup avocado oil
  


• 1/4 cup balsamic vinegar


• 2 teaspoons dijon mustard
  


• 2 teaspoons pure maple syrup
  


• Pinch of salt
  

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.

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