Ingredients
- 1 bunch of kale (curly, stems removed and discarded, torn into bite sized pieces, washed and spun dry)
- 1 kabocha squash (halved and seeded, cut into 1 inch thick slices, with the peel on)
- 4 tbsp. coconut oil or olive oil, divided into 1 tbsp. and 3 tbsp.
- ¾ cup sliced almonds, hazelnuts or cashews
- ¾ cup pomegranate seeds
- 1 tsp. whole grain or Dijon mustard
- Juice from 2 lemons
- 1 tsp. maple syrup or liquid stevia
- ¼ tsp. Himalayan sea salt
- Black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Toss the squash in 1 tbsp oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir. While squash is roasting, place the nuts of choice in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they’ve cooled a little, chop them roughly and set aside. Whisk together the remaining oil, mustard, lemon, maple syrup or stevia, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and “massage” the kale well with your hands, until it’s coated in the dressing. It should start taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and toasted nuts. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad, toss and serve.