Kale and Wild Rice Salad with Maple Roasted Squash

Massaged kale with roasted winter squash and wild rice is pared with maple dijon dressing, walnuts, pomegranate, onion and parsley to create a delicious, fall or winter, main dish salad.{Gluten Free with Vegan Option}

For the Salad:
1/2 C Whole Walnuts
3/4 C Long Grain Wild Rice
2 C Water
1/4 tsp Pink Sea Salt
1 Carnival or Sweet Dumpling Squash (I used Carnival about 1 1/4 lb)
1 Tbs Coconut Oil, melted and cooled to room temperature
2 Tbs Brown Sugar
1 Tbs Maple Syrup
1/2 tsp Ground Nutmeg
1 Bunch Russian Red Kale (about 8 oz)
1/2 C Purple Onion, thinly sliced into 1/2 moons (about 1/2 a purple onion)
3/4 C Pomegranate Arils
1/4 C Parsley, chopped
1/4 C Pecorino (optional)

For the Dressing:
1/4 C Extra Virgin Olive Oil (I use CA Olive Ranch)
2 tsp Dijon Mustard
1 Tbs Maple Syrup
Pinch of Salt

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