I am putting a pause on all the heavy holiday meals and switching it up with something healthy. A winter salad that embraces the veggies and fruits in season. Main reason why I love this salad are the mix of textures - the tender acorn squash with the crunch from the pecans and sweetness from the pomegranate will make your taste buds dance. Also, roasting veggies bring out so much flavor in any salad and adds a depth of flavor. The champagne vinaigrette will add just the right amount of freshness and acidity to wake up all the flavors.

I would start off by roasting the acorn squash first as it takes 25 minutes in the oven..

Preheat the oven to 400F. Cut the acorn squash in half and remove the seeds. Cut in 1/2 inch slices and transfer to a baking sheet. Drizzle with olive oil and salt & pepper. Place in the oven for 25 mins. Once fork tender, remove from the oven to slightly cool.

Meanwhile, make the vinaigrette. Place the champagne vinegar, olive oil, garlic, dijon mustard, lemon juice, salt and pepper in a small bowl and blend with an immersion blender. Set aside.

De-seed the pomegranate and transfer to a small bowl. Set aside.

Wash the kale, remove the stems and roughly chopped then transfer into a large bowl. Add the pomegranate seeds, parmesan, pecan and roasted acorn slices. Pour half of the vinaigrette and toss.