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Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Toss the squash with the olive oil, maple syrup, salt and cinnamon. Place on a baking sheet and roast until tender (about 20 minutes), flipping the slices halfway through. In the last 3 minutes of roasting add the pumpkin seeds to the sheet pan.
Step 3
Meanwhile in a large bowl, whisk together the olive oil, vinegar, pomegranate molasses, mustard, shallot, salt and pepper.
Step 4
When the squash is tender and pumpkin seeds are toasted remove baking sheet from oven and set on wire rack to cool.
Step 5
Meanwhile toss the kale with the vinaigrette using your hands to gently massage and soften the kale. Top with the squash, persimmon slices, pomegranate seeds and toasted pumpkin seeds.
Step 6
Serve immediately.
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