Pat loves a good salad, especially if it's loaded with all of the fruits of the season, beautiful, and colorful! Pat enjoys this salad with Trader Joe's Spicy Cashew Butter Dressing which makes this salad vegan with a kick!
1 bunch of kale, torn from stem and chopped thinly
1 delicata squash, de-seeded and cut into thin slices
1 tablespoon olive oil
1 teaspoon garlic powder
Salt, to taste
1/4 cup pomegranate seeds
1 red onion, sliced
1 apple, preferably honey crisp
1 persimmon, cut into thin disks
2 tablespoons of pecan pieces
4 tablespoons of Trader Joe’s Spicy Cashew Butter Dressing (or dressing of choice)
Directions
Preheat oven to 400 degrees
Add dressing to kale and mix thoroughly, set aside
Toss delicata squash in olive oil, garlic powder and salt. Place on baking sheet and bake in oven for 30 minutes or until your squash is tender and begins to brown
Once squash is done, take out of the oven and let cool for 5 minutes
Split kale onto two plates, top with roasted squash, persimmon, apple, pomegranate, red onion and pecans. Enjoy!
