Kale and Wild Rice Salad with Maple Roasted Squash

INGREDIENTS

1/2 cup

Whole Walnuts

3/4 cup

Long Grain Wild Rice

2 cups

Water

1/4 tsp

Pink Sea Salt

1 lb

Carnival (Sweet Dumpling Squash or Delicata (I used Carnival about 1 1/4 ))

1 tbsp

Coconut Oil (melted and cooled to room temperature)

2 tbsp

Brown Sugar

1 tbsp

Maple Syrup

1/2 tsp

Ground Nutmeg

1 oz

Bunch Russian Red Kale (about 8)

1/2 cup

Purple Onion (thinly sliced into 1/2 moons (about 1/2 a purple onion))

3/4 cup

Pomegranate Arils

1/4 cup

Parsley (chopped)

1/4 cup

Pecorino (optional)

1/4 cup

Extra Virgin Olive Oil (I use CA Olive Ranch)

2 tsp

Dijon Mustard

1 tbsp

Apple Cider Vinegar

1 tbsp

Maple Syrup

Salt