Autumn Kale Salad Recipe | Risa Groux Nutrition

Ingredients

• 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
• 4 teaspoons extra-virgin olive oil, divided
• 1/2 tablespoon cinnamon
• Sea salt and freshly ground black pepper
• 1/2 cup raw pumpkin seeds (pepitas)
• 1 1/2 pounds Tuscan kale (about 2-3 large bunches), stemmed, leaves thinly sliced in strips
• 1 cup pomegranate seeds (from 1 large pomegranate)
• 1/2 cup olive oil
• 1 whole garlic clove
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 2 teaspoons pure honey (optional)
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped shallot