Ingredients:

Salad

• 5oz baby kale

• 2 cups coleslaw mix or shredded red cabbage

• 1/2 red onion (thinly sliced)

• 1 delicata squash

• 1 handful crushed pistachios or toasted pinenuts

• 1/2 cup pomegranate seeds

• 1/4 tsp salt

Dressing

• 1/4 cup olive oil

• 1/8 cup apple cider or champagne vinegar

• 2 tbsp Dijon mustard

• 1 tbsp maple syrup

• 1 clove garlic (minced)

• juice of 1/2-1 lemon (depending on desired taste

Method:

1. Preheat oven to 425f and line baking sheet with parchment paper

2. Cut ends off squash, slice into long halves, clean out each half, and slice into half moons (approx. 1/4 in thick)

3. Drizzle with olive oil and season with salt then mix well with hands to ensure squash is evenly coated

4. Place in oven and roast for 10-12 min until well browned

5. While roasting, place all other salad ingredients together in a serving bowl

6. Whisk all dressing ingredients together in a bowl

7. Once squash is done roasting, add to salad

8. Top salad with dressing and toss together to mix

9. Serve and enjoy!