6 cups butternut squash, spiralized or cut into 1/2-inch cubes
5 cups kale, stems removed, roughly chopped
1/2 cup pomegranate seeds (about 1 large pomegranate)
1/3 cup pumpkin seeds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1/2 teaspoon mustard
1/2 teaspoon cinnamon
Salt and pepper, to taste
Preheat oven to 400F. Lightly grease or spray a baking sheet.
If spiralizing, cut the long neck of the squash off of the bulb section. Cut the ends off. Set aside the bulb for later use. Peel the neck. On the Inspiralizer, I used Blade C to create linguine noodles. Spiralize the squash; cut the noodles into shorter pieces and measure 6 cups. Place on the baking sheet and drizzle with olive oil; toss. Bake for 6-8 minutes.
If cubing, cut the long neck of the squash off of the bulb sections. Cut the ends off; peel both pieces of the squash. Scoop the seeds out of the bulb. Cut the squash into 1/2-inch cubes. Place on the pan and drizzle with olive oil; toss. Bake for 20-25 minutes, until the squash is tender.
Meanwhile, lightly steam the kale in a large skillet or pot (optional). Place kale in a large bowl.
Add pomegranate seeds, pumpkin seeds, and butternut squash to the bowl. Toss to combine.
In a small bowl or jar, add olive oil, balsamic vinegar, maple syrup, mustard, cinnamon, salt and pepper. Whisk or shake to combine.
Pour dressing into the bowl; toss until fully combined.
Storage: Store in an airtight container in the fridge for up to 3 days.