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
- Preheat oven to 425 F.
- In a small bowl, mix together the honey, apple cider vinegar and cayenne pepper. Set aside later for the drizzle.
- 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.
- Bake for 15 to 17 minutes or until the kale leaves are crispy. Remove from the oven and set aside.
- 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.
- 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.
- 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.