Harvest Kale Salad with Roasted Winter Squash

INGREDIENTS

acorn squash

olive oil spray

kosher salt

cinnamon

4 cups

thin-sliced kale (I prefer Lacinto, be sure to remove stem)

1/2 tbsp

olive oil

1/4 cup

pecans, toasted

3 tbsp

pomegranate seeds

1 tsp

olive oil

1 1/2 tsp

balsamic vinegar

1/2 tsp

dijon mustard (use Annies for whole30)

1 tsp

pure maple syrup (omit whole30 and add more oil)

salt

Amount Per Serving:

Freestyle Points:

Points +:

Calories: 329 calories

16 1/2 g

Total Fat:

Saturated Fat:

milligrams

Cholesterol:

98 milligrams

Sodium:

45 g

Carbohydrates:

11 g

Fiber:

8 g

Sugar:

8 g

Protein: