INGREDIENTS:
METHOD:
Preheat oven to 400 degrees F.
Slice acorn squash in half and remove the seeds.
Slice into 1/2-inch slices and lay on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon.
olive oil and season with sea salt and ground cinnamon.
Roast squash for 35-40 minutes, until tender.
Remove and set aside.
No need to remove the skin.
Massage the kale with your fingers with 1/2 tablespoon.
olive oil for 2-3 minutes until evenly coated and tender.
To make the dressing, whisk together the olive oil, apple cider vinegar, grapefruit juice, dijon mustard, pure maple syrup, and sea salt, then add to the kale and toss well.
To assemble the salad, top the kale with squash and sliced almonds and serve.
I've already made this twice now, it's so easy to improvise!
Love everything about this recipe. It is easy and super tasty. Thank you
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
I made these for thanksgiving, people said they were good.
Simple, delicious. Thanks for another great recipe.
What an absolutely wonderful recipe
This is a GREAT recipe.
I absolutely love the simplicity of this recipe.
This website has been my go-to for weekly meal planning the past couple of years
the flavors were all very delicious.
Your site is the only one I use because I know everything will end up great!
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
Thanks - can't wait to try this out!
I love this recipe
This stuff is seriously amazing!
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
This is a very easy recipe- it's simple but delicious