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 admittedly made a few changes, but I think the concept is the same and made it so good.
What a wonderful inspiration!
This is a GREAT recipe.
This recipe is delicious! 5th recipe I've tried.
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
I have lost track of all the times I have used this recipe. Always great!
Yum, yum, yum! This recipe looks delicious.
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
This looks like an easy recipe and healthy, too.
Made this last night and I absolutely love it.
Excellent dish!
What an absolutely wonderful recipe
This is delicious and easy!