Harvest Kale Salad with Roasted Winter Squash

INGREDIENTS:

For the Salad:

• 1 acorn squash
• olive oil spray
• kosher salt
• pinch cinnamon
• 4 cups thin-sliced kale
• 1/2 tbsp olive oil
• 1/4 cup pecans, toasted
• 3 tbsp pomegranate seeds

Maple Balsamic Dressing:

• 1 tsp olive oil
• 1 1/2 tsp balsamic vinegar
• 1/2 tsp dijon mustard
• 1 tsp pure maple syrup
• pinch of salt

DIRECTIONS:

1. Preheat oven to 400°F
2. Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
3. Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
4. In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
5. Whisk dressing ingredients together, then add to the kale and toss well.
6. To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.

Dr. Keesha Ewers, PhD, ARNP is a Doctor of Sexology, trauma informed therapist, is board certified in Functional medicine and holds an advanced certification in Ayurvedic medicine, and is the founder and medical director of the Academy for Integrative Medicine Health Coach Certification Program.

Dr. Keesha has been in the medical field for over 30 years. After being diagnosed with rheumatoid arthritis—an incurable disease according to Western medicine—she discovered how to reverse autoimmunity using her Freedom Framework® Method, which she has now used with thousands of her own patients and teaches to her health coach students in her online certification program.