Harvest Kale Salad with...Harvest Kale Salad with Roasted Winter Squash

Harvest Kale Salad with Roasted Winter Squash requires about 50 minutes from start to finish. This recipe serves 2 and costs $1.89 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 306 calories, 7g of protein, and 18g of fat per serving. It works well as a hor d'oeuvre. This recipe from Skinny Taste has 473 fans. It is perfect for Winter. A mixture of pecans, thin- kale, pomegranate seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a super spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Harvest Kale Salad with Roasted Winter Squash, Harvest Kale Salad with Roasted Winter Squash, and Harvest Kale Salad with Roasted Winter Squash.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 400FSlice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender.

2. 02

   Remove and set aside.Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated. In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.

3. 03

   Whisk dressing ingredients together, then add to the kale and toss well.To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.