This winter salad makes an elegant side dish for a holiday feast


  • 3 red Anjou pears, cored and cut into large pieces
  • 1 large bunch of purple kale, washed, removed from stems, torn into pieces
  • 2 small acorn squash, washed, cored and cut into small wedges
  • 1 small onion, sliced into small pieces
  • ½ cup pomegranate seeds
  • ¼ cup toasted chopped walnuts
  • ⅓ cup honey
  • 1 tbsp apple cider vinegar
  • ⅛ tsp cayenne pepper
  • 3 tbs avocado oil, divided (other oils can be substituted)
  • 2 tsp kosher salt, divided
  • ½ tsp plus (2) ⅛ tsp black pepper, divided


  1. Preheat oven to 425 F.
  2. In a small bowl, mix together the honey, apple cider vinegar and cayenne pepper. Set aside later for the drizzle.
  3. In a large bowl, toss the cleaned kale with 1 tbsp of avocado oil, ½ tsp kosher salt and ⅛ tsp black pepper. Transfer to a baking sheet that is lined with parchment paper for easy clean up.
  4. Bake for 15 to 17 minutes or until the kale leaves are crispy. Remove from the oven and set aside.
  5. Toss the cut acorn squash with 1 tbsp avocado oil, 1 tsp kosher salt and ½ tsp black pepper. Arrange on a baking sheet lined with parchment paper. Then cut and toss the red Anjou pear and onion with 1 tbsp avocado oil, ½ tsp kosher salt and ⅛ tsp black pepper and spread on a second baking sheet lined with parchment paper.
  6. Place both baking sheets of acorn squash and the pear/onion mixture into the oven and roast for 20 minutes. Turn the squash and pear/onion mixture and roast for an additional 10 minutes or until the ingredients are golden and tender. The pear/onion mixture may be done before the squash.
  7. Assemble the salad by arranging the crispy kale on a long board or platter. Top with the warm roasted squash and pear/onion mixture. Garnish with the toasted walnuts and pomegranate seeds. Top with the Honey Vinegar drizzle as you serve the salad.