Ingredients

• 1 , 8-ounce
• 1 tablespoon olive oil
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground ginger

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
2. 2 Split delicata squash lengthwise and scoop out seeds and strands. Cut each squash half crosswise into 1/2-inch thick slices. Place squash pieces in a bowl and toss with olive oil, salt, black pepper, and ginger. Arrange on the prepared pan in a single layer.
3. 3 Roast squash in the preheated oven for 8 to 10 minutes. Using tongs, turn each piece and continue to roast until squash is tender and lightly browned, 8 to 10 minutes more. Set aside to cool.
4. 4 For vinaigrette, add pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne to a jar with a tight-fitting lid. Cover and shake until well blended, about 30 seconds.
5. 5 For salad, place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut delicata into bite-sized pieces; add to the bowl. Shake vinaigrette again, then toss with salad.
6. 6 Arrange salad on 4 plates, and top with sliced almonds and crumbled bacon; garnish with cheese. Serve immediately.

Nutrition per serving