I made this recipe for my family pot luck Thanksgiving this year. It was a huge hit! It takes all of the colors and flavors of fall and puts them in one salad. While it has a lot of ingredients and directions, this recipe is easy to make and doesn’t require you to be standing in the kitchen dicing and chopping for very long. Enjoy!
Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
Pre heat oven to 425F
Add squash to a large baking sheet and spread evenly
Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
Once roasted, cool squash for at least 1 hour
Strip the kale leaves and cut into strips or small pieces
Add kale to a large bowl
Massage kale with a sprinkle of salt and evoo to loosen leaves
Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
Once cooled, add squash & onions to the bowl.
Add pine nuts and pomegranate seeds
Drizzle dressing on salad and voila!
Ingredients
Directions
Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
Pre heat oven to 425F
Add squash to a large baking sheet and spread evenly
Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
Once roasted, cool squash for at least 1 hour
Strip the kale leaves and cut into strips or small pieces
Add kale to a large bowl
Massage kale with a sprinkle of salt and evoo to loosen leaves
Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
Once cooled, add squash & onions to the bowl.
Add pine nuts and pomegranate seeds
Drizzle dressing on salad and voila!