Kale & Acorn Squash Cornbread Panzanella

Directions

1. Cube your cornbread and time permitting let it sit out for several hours to firm up a bit.
2. Drizzle 2 tablespoons of maple syrup and your chopped sage leaves on the cubes and toss lightly.
3. Roast the croutons 10-15 mins until crispy and golden turning once during cooking.
4. Lower your oven temp to 375 degrees and line a sheet pan with parchment paper.
5. Microwave your acorn squash for approx 3 mins and remove and cut the ends off, seed the squash and place cut side down on a cutting board and cut into slices. Place the slices on the parchment lined sheet pan and brush both sides with approx. 1 tablespoon of your maple syrup.
6. Roast for 30 mins or until tender flipping once in between cooking, set aside.
7. Finely slice your shallot and add it to a small microwave safe dish with the mac nut oil, microwave 1 min at a time turning the shallots in the dish until they become crispy. (should take a bout 3 mins).
8. Make your dressing by whisking all ingredients together in a small bowl or glass Pyrex measuring cup.
9. Wash and de-rib your kale and tear into bite sized pieces and add to your salad bowl, add your croutons, top with sliced red bartlett pears, pomegranate seeds, and roasted acorn squash and crispy shallots. Toss with dressing and enjoy!