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.
It's very tasty and very easy to cook,
Love this recipe
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!
Oh my goodness this is the most amazing recipe ever!
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Love it! Simple yet delicious. Thank you.
Mmmm lovely
This was absolutely delicious!!
i loved it so simple but very elegant.
OMG. Thank you for this recipe, it is wonderful!
I've already made this twice now, it's so easy to improvise!
I have lost track of all the times I have used this recipe. Always great!
Love everything about this recipe. It is easy and super tasty. Thank you