Harvest Kale Salad with Roasted Winter Squash

Directions

1. 1
   Preheat oven to 400FSlice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender.
2. 2
   Remove and set aside.Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated. In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
3. 3
   Whisk dressing ingredients together, then add to the kale and toss well.To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.