Fall Flavors Salad
7 ingredients
3 steps
Ingredients
- 2 cups Diced Butternut Squash
- 1 Tablespoon Olive Oil
- 1 teaspoon Cinnamon
- 1/2 teaspoons Salt
- 16 ounces, weight Packaged Kale Leaves
- 1 whole Pomegranate, Seeds Removed
- 1 cup Chopped Pecans
Directions
-
1Preheat oven to 350°F. Prepare a baking sheet and set aside.
-
2Toss the butternut squash with olive oil, cinnamon and salt. Pour onto baking sheet in a even layer and bake for 10 minutes, or until softened. Set aside and allow to cool before adding to salad.
-
3Once the butternut squash has cooled, place all ingredients in a large bowl and toss to combine. Divide portions evenly and serve!
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