Kale Salad With Cranberry Vinaigrette – Fustini's Oils & Vinegars

Ingredients

• 1 delicata squash thinly sliced and seeds removed
• 1 tablespoon Fustini's Meyer Lemon olive oil
• salt and pepper for seasoning
• 2 heads about 6 to 8 cups curly green kale, stems removed and leaves torn
• 4 cups baby spinach leaves
• 2 cups apple chips
• 1/2 cup crumbled gorgonzola cheese
• 1/2 cup toasted pecans coarsely chopped
• 1/3 cup pomegranate arils
• 3 tablespoons cranberry juice
• 2 tablespoons Fustini's Cinnamon Pear balsamic
• 1 1/2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove
• 1/4 teaspoon cinnamon
• salt and pepper to taste
• 1/3 cup Fustini's Meyer Lemon olive oil