Festive Holiday Salad

🧂 Ingredients

• 1 bunch Kale

  stemmed and chopped
• 1 romaine heart

  chopped
• 2 cups red cabbage

  shredded
• ½ pomegranate

  arils removed
• 3 delicata squash split

  seeds removed and cut into ½ inch thick half moons
• 2 apples

  sliced thin
• ½ lemon

  squeezed
• 2 sweet potatoes

  peeled and cubed
• 1 15 oz can chickpeas

  drained
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp white balsamic vinegar
• ½ tsp garlic powder
• ½ cup extra virgin olive oil
• ½ cup white balsamic vinegar

  pear infused
• ½ pomegranate

  arils removed
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• 1 Preheat oven to 400 degrees
• 2 Spread delicata squash and sweet potatoes on a sheet pan. Drizzle with 1 tbsp of
  olive oil, and ½ tsp salt, mix well and bake for 20 minutes until fork tender.
  Set aside to cool while preparing the rest.
• 3 On another sheet pan spread drained chickpeas in one layer and drizzle with 1
  tbsp olive oil, remaining ½ tsp salt, smoked paprika, garlic powder and balsamic
  and bake for 20 minutes, flipping halfway. Set aside to cool.
• 4 In a large salad platter layer Kale, romaine, red cabbage as the salad base.
• 5 When delicata, sweet potato and chickpeas are cool layer on top of the base.
• 6 Coat the apple slices with lemon juice to prevent browning and layer into the
  salad. Finish with the pomegranate arils and drizzle with dressing when serving.
• 7 Place oil, vinegar, pomegranate arils, salt and pepper in a jar and shake well
  until combined.

Nutrition Info