Kale, Pomegranate, and Caramelized Parsnip Salad

INGREDIENTS

For the Salad:

large bunch of kale (about 10 large leaves)

pomegranate

medium parsnips (about 1 pound)

2 tbsp

olive oil

3 tbsp

maple syrup

For the Dressing:

1/3 cup

olive oil

1 clove

garlic, finely minced

2 tbsp

maple syrup

2 tbsp

fresh-squeezed lemon juice

1 tbsp

apple cider vinegar

Salt and pepper,

Optional Garnish:

2 tbsp

freshly grated parmesan

3 tbsp

toasted hazelnuts