Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts

• 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
• 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces
• 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
• 3/4 cup Pomegranate seeds
• 1/2 cup Skinned hazelnuts
• 1 teaspoon Dijon mustard
• 2 tablespoons Lemon juice
• 1 teaspoon Maple syrup
• 1/4 teaspoon Sea salt
• Black pepper to taste

1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside.
3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and "massage" the kale well with your hands, till it's coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.

curly kale, kabocha squash, olive oil, pomegranate seeds, hazelnuts, mustard, lemon juice, maple syrup, salt, black pepper

Taken from food52.com/recipes/20161-hearty-kale-salad-with-kabocha-squash-pomegranate-seeds-and-toasted-hazelnuts (may not work)