• Kabocha Squash • Avocado Oil • Lacinato Kale Stems • Pecan Halves • Pomegranate Seeds • Salt & Pepper
Dressing • Garlic • Apple Cider Vinegar • Dijon Mustard • Maple Syrup • Extra Virgin Olive Oil • Salt & Pepper
Place cubed squash on a baking sheet. Toss with oil, salt, and pepper. Coat garlic with oil, and wrap with foil. Roast for 35-40 minutes.
Toast pecans 4-5 minutes until golden and fragrant. Squeeze out roasted garlic cloves into a blender, add the rest of the dressing ingredients. Blend until smooth and creamy.
Chop up kale and place in a mixing bowl. Add 1/2 of the dressing and massage for about 3-4 minutes until the leaves are slightly wilted and shiny.
Add squash, toasted pecans, and pomegranate seeds to the kale. Drizzle with the rest of the dressing, and toss to coat. Serve & Enjoy!