Autumn Harvest Salad

1- 2 bunches kale center ribs removed and torn into small pieces about 6 cups

1 delicata squash de-seeded and cut into half moons

1 c cooked farro or wild rice

4 oz soft goat cheese chevre

seeds from one pomegranate about 1 cup

2 tbsp olive oil

1/2 tsp Spanish Blend

salt

pepper

For Dressing:

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp pomegranate quince balsamic

1 tbsp pure maple syrup

1 garlic clove pressed or finely minced

1/4 tsp Spanish Blend

pinch of salt and pepper

Preheat oven to 400°F

Toss delicata squash in 2 tablespoons olive oil, salt, pepper and seasoning, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes or until golden and tender, to touch of a fork. Set aside to cool.

Whisk together all ingredients for dressing using an Olive Twist Salad Dressing Mixing Jar.

In a large bowl, add kale, delicata squash, farro/rice, goat cheese and pomegranate seeds. Pour dressing over and toss to fully coat everything in the dressing.