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Kale Salad with Roasted Delicata Squash and Pomegranate
Ingredients
  • measuring cup Servings: 4
  • 1 large delicata squash (12 ounces), halved lengthwise, seeded and sliced into ⅓-inch-thick half-moons
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon plus 2 teaspoons maple syrup, divided
  • ¼ teaspoon plus ⅛ teaspoon fine salt, divided
  • ¼ cup unsalted raw pumpkin seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced red onion or shallot
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon freshly ground black pepper
  • 6 cups packed thinly sliced lacinato kale leaves (from 1 large bunch of stemmed kale)
  • ¼ cup pomegranate seeds
Steps
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