Rubbed Kale Harvest Salad

1. 1

   Slice onions 1/2 inch thick

2. 2

   Put a large skillet on low heat and add olive oil

3. 3

   Place onions into the skillet, reduce heat to lowest setting and cover

4. 4

   Stir onions occasionally and let them caramelize for a million years (2 hours)

5. 5

   Preheat oven to 200

6. 6

   Cut acorn squash in half and scoop out seeds

7. 7

   Slice squash (skin included) into super thin slices

8. 8

   Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray

9. 9

   Arrange squash slices on to parchment and spray the tops with coconut oil

10. 10

    Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes

11. 11

    Turn oven to broil and cook for another 2 minutes until crispy

12. 12

    Remove slices from oven and set aside to cool

13. 13

    De vein kale, rip into bite sized pieces, add kale to large bowl

14. 14

    Place caramelize onions, vinegar, lemon, salt, and pepper into food processor

15. 15

    Pulse until onion is finely chopped and contents are well combined

16. 16

    Pour caramelize onion vinaigrette onto kale, massage kale until it's fully coated with dressing

17. 17

    Add pumpkin seeds to bowl

18. 18

    Plate salad

19. 19

    Grate chocolate over salad

20. 20

    Garnish with smoked paprika

* Per serving · 4 servings · Values may vary.

No additional tips available.