Ingredients

• 1 squash, cut into bite-sized pieces (I like kabocha or acorn)
• 4 bunches of Tuscan kale, de-stemmed and chopped
• 2 tablespoons olive oil
• sea salt
• 1/2 lemon, juiced
• 1 cup pepitas
• 1/2 wheel brie, cut into bite-sized pieces
• 2 pears, sliced

Instructions

1. Roast squash with a glug of olive oil and sea salt at 400 F for 30 minutes or until golden.
2. Meanwhile, massage kale with olive oil and sea salt. Add lemon juice to taste.
3. Toast pepitas on the stovetop for a few minutes until golden.
4. Top salad with pear, brie, roasted squash, and pepitas. Add salt and pepper to taste.
   

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   Ingredients

Make ahead: Everything can be made ahead but add the pear at the last minute!