1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
4 teaspoons extra-virgin olive oil, divided
1/2 tablespoon cinnamon
Sea salt and freshly ground black pepper
1/2 cup raw pumpkin seeds (pepitas)
1 1/2 pounds Tuscan kale (about 2-3 large bunches), stemmed, leaves thinly sliced in strips
1 cup pomegranate seeds (from 1 large pomegranate)
1/2 cup olive oil
1 whole garlic clove
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure honey (optional)
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
Preheat oven to 350 degrees.
Toss cubed butternut squash in a bowl with 4 teaspoons olive oil, cinnamon, sea salt and pepper until well combined. Place on a baking sheet and cook butternut squash until soft and slightly browning (approximately 30-40 minutes). Take out of the oven and let cool.
Make the salad dressing by putting all ingredients into a blender or mini chopper and blend until fully blended.
Place sliced kale, butternut squash pumpkin seeds, and pomegranate seeds into a bowl.