Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

Name: Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts
Ingredients: 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry; 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces; 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp; 3/4 cups Pomegranate seeds; 1/2 cup Skinned hazelnuts; 1 teaspoon Dijon mustard; 2 tablespoons Lemon juice; 1 teaspoon Maple syrup; 1/4 teaspoon Sea salt; Black pepper to taste

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts was pinched from <a href="http://food52.com/recipes/20161-hearty-kale-salad-with-kabocha-squash-pomegranate-seeds-and-toasted-hazelnuts" target="_blank">food52.com.</a>

INGREDIENTS

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1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry

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1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces

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4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp

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3/4 cups Pomegranate seeds

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1/2 cup Skinned hazelnuts

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1 teaspoon Dijon mustard

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2 tablespoons Lemon juice

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1 teaspoon Maple syrup

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1/4 teaspoon Sea salt

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Black pepper to taste

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