Tom's Balsamic Maple Harvest Salad

Ingredients

• Salad
• 1 Yellow Squash
• 1-2 tablespoons Celia's Spanish Gourmet Extra Virgin Olive Oil
• 4 cups kale, chopped
• 1 cup pecans, toasted
• 1/2 cup pomegranate seeds
• Maple Balsamic Dressing
• 1/3 cup avocado oil
• 1/4 cup Celia's Traditional Dark or White Balsamic Vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons pure maple syrup
• Pinch of salt

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Slice squash and toss with olive oil and spread across a lined baking sheet.
3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
4. In a blender combine all dressing ingredients and blend until smooth.
5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
6. Massage kale with olive oil for 1-2 minutes.
7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.

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