It is autumn again and let’s start cooking squash recipes. Here is another super delicious, seasonal, simple yet so satisfying salad recipe.

Servings: 3-4

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

16 oz. bag of triple washed and roughly chopped Kale

2 medium acorn squash cut into ½ inch slices

¼ cups of pomegranate seeds

¼ cups of pumpkin seeds

2 table spoon of orange juice

1 tablespoon Dijon mustard

5 tablespoon extra-virgin olive oil

1 teaspoon of salt

1 teaspoon of black pepper

Directions:

1-Preheat the oven to 425 Fahrenheit degrees.

2-Place the acorn squash slices on a large nonstick cookie sheet (or place a parchment paper on a cookie sheet.)

3-Drizzle the acorn squash slices with 2 tablespoons of olive oil and sprinkle ½ teaspoons of salt and ½ teaspoons of pepper on them.

4-Roast them about 15-20 minutes until cooked thru.

5-Meanwhile make the dressing: Place orange juice, Dijon mustard, ½ teaspoons of black pepper, ½ teaspoons of salt in a bowl and whisk together until combined.

6-Place kale, roasted acorn squash slices in a large serving bowl and top with pomegranate and pumpkin seeds.

7-Drizzle the orange dressing on top of the salad.

Enjoy this festive looking salad with your loved ones.