For the Kale and Apple Salad: 

• 1 Bunch Kale, kale removed from their stems, washed and patted dry or salad spun to drain any excess water
• 1 Delicata Squash, cut in half, seeds removed and then sliced. Baked in 1 TBSP olive oil, 1/2 TSP salt and 1/4 TSP black pepper
• 1 Honey crisp apple, sliced
• 1/2 Cup fresh pomegranates
• 1 Cup whole pecans
• 1 Cup seasoned bread crumbs, toasted with 1/4-1/2 cup olive oil (you will use 1/2 cup toasted for the salad and serve the rest on the side as extra)
• 2 TBSP feta + more for serving on the side

For the Apple Cider Vinaigrette Dressing:

• 1/2 Cup olive oil
• 1/2 Cup red wine vinegar
• 1/2 Cup apple cider (the juice NOT apple cider vinegar)
• 2 TBSP honey
• 1/2 TSP Italian seasoning
• 1/2 TSP salt
• 1/4 TSP black pepper

1. Remove kale leaves from their stems, place in a strainer to wash. When all leaves have been removed rinse under cold water to wash. When done, place the leaves on the paper towel and pat dry. If you have a salad spinner, I recommend using your salad spinner a few times to remove any excess water. When done, place your kale leaves to the side.
2. Pre-heat your oven to 400 degrees. Prepare a baking sheet with foil and non-stick spray, set aside.
3. Cut the ends off your delicata squash and slice it in half lengthwise. Using a spoon, scrape the seeds out and discard. When done, slice each half of the delicata squash into half moons and place in a bowl.
4. Pour 1 TBSP olive oil, 1/2 TSP salt and 1/4 TSP black pepper into your bowl of sliced delicata squash. Mix well and transfer to your prepared baking sheet. Once oven is done preheating, bake your delicata squash for 15-20 minutes or until tender. When done, remove from heat and set aside.
5. While delicata squash is baking, whisk all ingredients for your apple cider vinaigrette in a bowl. When done, transfer to your serving vessel of choice and place in the fridge until ready to serve.
6. Next, heat a pot over medium to low heat. Place 1 cup of seasoned bread crumbs in your pot, pour 1/4-1/2 cup of olive oil in the same pot. Stir to mix. Toast your bread crumbs, this will take about 10 minutes. When bread crumbs become golden and toasty, remove from heat and set aside.
7. If you are using a whole pomegranate then break open and begin removing seeds, if you bought the cup with them already removed, skip this step.
8. Wash your apple and slice, place in water so they do not brown until ready to assemble the salad.
9. In a large bowl, place the all of the kale, about half of the sliced apples, 1 cup pecans, 1/2 cup bread crumbs, 1/2 pomegranate seeds and 2 TBSP crumbled feta. Pour 1/2 cup of your salad dressing over and mix well.
10. Transfer your dressed salad to your serving bowl. Add baked delicata squash on top, garnish with more apple slices and serve with extra cheese, bread crumbs, and dressing on the side.
11. ENJOY!