Kale, Squash & Quinoa Salad

1. Preheat oven to 425°F.
2. Trim ends off the squash, then cut it in half lengthwise. Scoop the seeds with a spoon, then slice into 1/2-inch thick half moons. Spread on a baking sheet and drizzle or spray with avocado oil, then roast for 25-30 minutes (flipping halfway through) or until tender and golden. Once cooked, set aside to cool slightly.
3. While squash is baking, cook the quinoa per package instructions and toast the pine nuts. Set aside to cool.
4. Whisk together dressing ingredients. Season with salt and pepper.
5. Place kale in a large bowl and add 1 tbsp extra virgin olive oil. Massage the kale with your hands until it breaks down and becomes more tender.
6. Top with quinoa, pomegranate seeds, apple, pine nuts, and squash. Pour dressing over the salad and toss.
7. Garnish with a sprinkle of extra pomegranate seeds on top. Enjoy!