A light, bright and flavorful salad perfect for the winter.
For the Salad:
1 acorn squash
1 1/2 tablespoon olive oil, divided
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
4 cups kale, stem removed
1/4 cup sliced almonds
For the Dressing:
1 tablespoon olive oil
1 1/2 teaspoon apple cider vinegar
1 tablespoon grapefruit juice
1/2 teaspoon dijon mustard
1 teaspoon pure maple syrup
1/4 teaspoon sea salt
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.