Rubbed Kale Harvest Salad

• 2 large white onions
• 1 tablespoon extra virgin olive oil
• Coconut oil spray
• 1 acorn squash
• 2 bunches kale
• 1/2 cup cinnamon sugar coated pumpkin seeds (seasonal trader joes)
• 1 bar dark chocolate (mast brothers cocoa nibs)
• 1 lemon
• 1/4 cup vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• Pinch of smoked paprika

1. Slice onions 1/2 inch thick
2. Put a large skillet on low heat and add olive oil
3. Place onions into the skillet, reduce heat to lowest setting and cover
4. Stir onions occasionally and let them caramelize for a million years (2 hours)
5. Preheat oven to 200
6. Cut acorn squash in half and scoop out seeds
7. Slice squash (skin included) into super thin slices
8. Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray
9. Arrange squash slices on to parchment and spray the tops with coconut oil
10. Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes
11. Turn oven to broil and cook for another 2 minutes until crispy
12. Remove slices from oven and set aside to cool
13. De vein kale, rip into bite sized pieces, add kale to large bowl
14. Place caramelize onions, vinegar, lemon, salt, and pepper into food processor
15. Pulse until onion is finely chopped and contents are well combined
16. Pour caramelize onion vinaigrette onto kale, massage kale until it's fully coated with dressing
17. Add pumpkin seeds to bowl
18. Plate salad
19. Grate chocolate over salad
20. Garnish with smoked paprika

white onions, extra virgin olive oil, coconut oil spray, acorn, bunches kale, cinnamon sugar, chocolate, lemon, vinegar, salt, pepper, paprika

Taken from www.epicurious.com/recipes/member/views/rubbed-kale-harvest-salad-52941701 (may not work)