INGREDIENTS:
METHOD:
Preheat oven to 400 degrees F.
Slice acorn squash in half and remove the seeds.
Slice into 1/2-inch slices and lay on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon.
olive oil and season with sea salt and ground cinnamon.
Roast squash for 35-40 minutes, until tender.
Remove and set aside.
No need to remove the skin.
Massage the kale with your fingers with 1/2 tablespoon.
olive oil for 2-3 minutes until evenly coated and tender.
To make the dressing, whisk together the olive oil, apple cider vinegar, grapefruit juice, dijon mustard, pure maple syrup, and sea salt, then add to the kale and toss well.
To assemble the salad, top the kale with squash and sliced almonds and serve.

Simple, delicious. Thanks for another great recipe.
These were easy and delicious.
i loved it so simple but very elegant.
This was absolutely delicious!!
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
So nice .. i wish i could make these
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Yum, yum, yum! This recipe looks delicious.
Perfect and simple to make. My husband loved it!
Excellent! I was testing a new stuffing recipe for Thanksgiving
Love this recipe
Loved it! Mine actually looked just like the video. That never happens!
Wow, I'm the first to make this? Cool. This was really easy to make
I love this recipe
I cannot thank you enough for this beautiful recipe!!!!
I made this last night according to the recipe. It was fabulous!