Blood Orange and Roasted Butternut Squash Kale Salad

Yield: 4 servings

½ cup blood orange juice
3 Tbsps. fresh lemon juice
2 Tbsps. red wine vinegar
1 clove garlic, minced
¼ cup extra virgin olive oil
3 blood oranges, peeled, seeded and cut into 12 pinwheels
1 bunch kale (about ¾ lb.), stemmed and finely chopped
1 cup butternut squash, medium dice
1 Tbsp. butter
½ cup toasted walnuts
2 Tbsps. pomegranate seeds
kosher salt and freshly ground black pepper to taste

1. Whisk together juices, red wine vinegar and garlic in a bowl. Slowly whisk in olive oil and set aside.
2. In a sauté pan over medium heat add the butter and butternut squash. Season with salt and pepper. Cook thoroughly until well caramelized, tossing occasionally.
3. In a large mixing bowl add kale, butternut squash and toasted walnuts. Toss with the olive oil mixture, season generously with salt and pepper.
4. To serve: Divide salad between four plates, decorate each plate with three blood orange pinwheels and pomegranate seeds.