Winter Squash Wreaths with Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 3 acorn squash
• 1 tablespoon olive oil
• Salt, pepper to taste
• 2 leaves curly kale
• 1/3 cup raw almonds
• juice of 1 lemon
• 3 tablespoon olive oil
• 1/4 teaspoon red wine vinegar
• 1/4 cup pomegranate seeds

Instructions

1. Pre-heat oven to 400F. Prep a baking sheet with parchment paper.
2. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
3. Add the oil and whisk thoroughly to combine.
4. Continue whisking until the dressing is fully emulsified.
5. Slice acorn squash into circles.
6. Coat the squash in olive oil and lay out on the parchment lined baking sheet.
7. Sprinkle with salt and pepper, roast for 25-30 minutes until well cooked but not overly brown.
8. While they cool, make the kale-almond topping by combining all ingredients into a food processor except the pomegranate seeds.
9. Pulse until chunky but well combined like a pesto.
10. Spoon the kale onto the squash pieces making “wreaths” sprinkle with pomegranates.
11. Drizzle with balsamic vinaigrette.