Directions

1Preheat the oven to 425 °F. Line a rimmed baking sheet with tin foil

2Cut the acorn squash in half and scoop out the seeds. Set them aside in a strainer. Slice the remaining acorn squash in 1-inch-wide pieces and place them in a single later on the prepared baking sheet. Generously cover with olive oil, salt and pepper.

3Roast the squash for 30 minutes, flipping once halfway through the cooking time. The squash should be golden and fork-tender when done.

4While the squash is cooking, cook the rice according to the instructions on the Gran Trust Brown Rice package (I like to as a pinch of salt for flavor once it’s warm). Set aside the rice to cool.

5To make the Lemon-Tahini Dressing, combine all the ingredients in a blender until smooth.

6Once the squash is done, remove it from the oven and set on a cooling rack to cool. Wash the seeds from the squash, getting rid of any extra squash on them. Pat the seeds dry with a towel. Place them back on the tray you used for the squash and season with olive oil, salt, pepper and a pinch of cinnamon. Roast for about 5-7 minutes, or until light brown.

7While the seeds are roasting, start assembling the salad. Place the kale in a large bowl and toss with 2 to 4 tablespoons of the Lemon-Tahini Dressing. Massage the dressing into the kale with your hands until all the leaves are coated. Let the kale sit on the counter for at least 10 to 15 minutes (or longer, if desired) so the dressing can soften the kale leaves.

8To assemble the salad, place the dressed kale on a large serving plate. Spread the brown rice over the top, followed by the cabbage, roasted pumpkin seeds, fresh parsley, and acorn squash. Drizzle with the rest of the dressing.