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.
What a beautiful recipe you put together for us.
Unfortunately it is not in my taste.I do not recommend it.
Thanks for the suggestion!
LOVE IT! now my go to recipe.
Made this tonight and it was wonderful!
So months later I finally found time to make this five minute recipe.
I used your recipe as a starting point and then added a few of my own things.
this looks and smells great! and very easy.
This looks delicious!
This is a very easy recipe- it's simple but delicious
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
I made this for a party this weekend and it was a great hit!
This was a really tasty and easy recipe.
This was absolutely delicious!!
Made this last night for my family and we love it.
This is my go-to recipe
Yum, yum, yum! This recipe looks delicious.
Your site is the only one I use because I know everything will end up great!
I absolutely love the simplicity of this recipe.