Adapted from Jelly Toast
1 acorn squash, seeds removed and thinly sliced
2 Tbsp olive oil
2 Tbsp maple syrup
salt and pepper
pinch of dried sage
1 Tbsp extra virgin olive oil
1 bunch kale, stems removed, leaves chopped
3 Tbsp maple syrup
3 Tbsp good quality balsamic vinegar
1/4 cup of raw pumpkin seeds
Heat oven to 375°F. Grease a rimmed baking sheet and set aside.
Place squash, 2 Tbsp maple syrup, 2 Tbsp olive oil, salt, pepper and sage into a large bowl. Toss to coat squash in liquids. Arrange squash on greased baking sheet and poor liquid around squash. Place in oven and roast for 15-20 minutes or until tender.
Heat olive oil over medium heat in a large skillet. Toss in kale and start to coat with oil. As kale begins to will, poor over 3 Tbsp maple syrup and balsamic vinegar. Cook for about 2 minutes or until kale is bright green and tender.
Transfer Kale to a large salad bowl. Toss with squash and sprinkle with pumpkin seeds.