1 bunch curly leaf kale, washed and spun dry
2 cups peeled and cubed butternut squash
½ cup hazelnuts, toasted or slivered almonds
¼ cup Pomegranate seeds
¾ cup extra Virgin Olive Oil
2 Tbs. champagne vinegar
2 Tbs. lemon juice
1 tsp. Dijon mustard
1 Tbs. Maple syrup
1/4 tsp. sea salt
Strip stems off of kale leaves and chop kale in small pieces.
Toss butternut squash with olive oil and sprinkle with sea salt. Roast at 400 in toaster oven for 12 minutes. Toast Hazelnuts in toaster oven at 325 for 8 minutes. Remove seeds from pomegranate. Prepare salad dressing and toss with salad. Kale will begin to wilt once the dressing is added. Serve within an hour.