Roasted Acorn Squash Salad

Step 1

Preheat oven to 275˚F.

Step 2

To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.

Step 3

Remove from oven and let cool completely before breaking apart.

Step 4

Increase oven heat to 375˚F.

Step 5

Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1" pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.

Step 6

While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.

Step 7

Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.