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.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Delicious!
What a beautiful recipe you put together for us.
Perfect and simple to make. My husband loved it!
So nice .. i wish i could make these
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
This is a beautiful dish!
I've made this several times so good! it turned out delicous. Thanks for this recipe!!!!
the flavors were all very delicious.
Absolutely delicious.
This was absolutely delicious!!
Excellent dish!
I made these for thanksgiving, people said they were good.
These were pretty delicious
Thank you for a delicious recipe
Unfortunately it is not in my taste.I do not recommend it.
This was a really tasty and easy recipe.