Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

Ingredients

• 1
  
  Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
  
• 1
  
  Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces
  
• 4
  
  tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
  
• 3/4
  
  cup Pomegranate seeds
  
• 1/2
  
  cup Skinned hazelnuts
  
• 1
  
  teaspoon Dijon mustard
  
• 2
  
  tablespoons Lemon juice
  
• 1
  
  teaspoon Maple syrup
  
• 1/4
  
  teaspoon Sea salt
  
• 
  
  Black pepper to taste
  

Directions

1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they’ve cooled a little, chop them roughly and set aside.
3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and “massage” the kale well with your hands, till it’s coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.