Salad of Roasted Red Kuri Squash, Kale and Hazelnuts

Salad of Roasted Red Kuri Squash, Kale and Hazelnuts

• 1 red kuri squash, halved and seeded
• 1 bunch kale, washed, stems removed and torn into bite sized pieces
• 1/3 cup hazelnuts
• 1/3 cup dried cranberries
• 1/3 cup tahini
• 1/3 cup white miso
• 2 garlic cloves, crushed
• 1 shallot, minced
• 1 lemon, juiced
• 4 tablespoons coconut oil
• salt and freshly black pepper

1. Preheat your oven to 350 degrees.
2. Cut squash into half moons and, in a work bowl, toss lightly with 3 tablespoons of the coconut oil and season with salt. Roast on the center rack for 25-30 minutes, or until tender.
3. Make the dressing: n a small bowl, whisk together the tahini, miso, garlic, shallot, and the lemon juice. 
4. Roughly chop the hazelnuts and place in a frying pan over medium heat. Cook until nuts are lightly browned and fragrant, being sure to stir or shake the pan frequently. Remove from the pan and set aside.
5. Lightly coat frying pan with the last tablespoon of coconut oil and fry the kale over medium-low heat until wilted.
6. In a large bowl or large serving platter pile the cooked kale, roasted squash, cranberries, and hazelnuts. Drizzle with the dressing and season once again with salt and pepper.
7. Enjoy!