Ingredients
2 large white onions
1 tablespoon extra virgin olive oil
Coconut oil spray
1 acorn squash
2 bunches kale
1/2 cup cinnamon sugar coated pumpkin seeds (seasonal trader joes)
1 bar dark chocolate (mast brothers cocoa nibs)
1 lemon
1/4 cup vinegar
1 teaspoon salt
1 teaspoon pepper
Pinch of smoked paprika
Preparation
Slice onions 1/2 inch thick Put a large skillet on low heat and add olive oil Place onions into the skillet, reduce heat to lowest setting and cover Stir onions occasionally and let them caramelize for a million years (2 hours) Preheat oven to 200 Cut acorn squash in half and scoop out seeds Slice squash (skin included) into super thin slices Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray Arrange squash slices on to parchment and spray the tops with coconut oil Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes Turn oven to broil and cook for another 2 minutes until crispy Remove slices from oven and set aside to cool De vein kale, rip into bite sized pieces, add kale to large bowl Place caramelize onions, vinegar, lemon, salt, and pepper into food processor Pulse until onion is finely chopped and contents are well combined Pour caramelize onion vinaigrette onto kale, massage kale until it’s fully coated with dressing Add pumpkin seeds to bowl Plate salad Grate chocolate over salad Garnish with smoked paprika
