Step 1

Preheat oven to 425 degrees.

Step 2

Add acorn squash wedges to a baking sheet in a single layer.

Step 3

In a small bowl, whisk together the mustard, maple syrup, avocado oil, salt, and pepper. Pour mixture over acorn squash pieces and toss to coat.

Step 4

Bake for 30-40 minutes, flipping halfway through, until golden brown and soft.

Step 5

Prepare a bed of kale on a serving dish. Add with shallots, squash wedges, almonds, and pomegranate arils.

Step 6

Top with lemon juice and zest, and a drizzle of olive oil to finish. Serve immediately and enjoy!