Crispy Kale

1. Preheat the oven to 300ºF. Brush a baking sheet with oil or line it with parchment paper.
2. Strip the stems from the leaves of the kale. Tear or chop the kale leaves into medium pieces, and put into a bowl. Save the stems for a smoothie or stir fry.
3. Sprinkle kale with oil. Rub the leaves to coat evenly with the oil.
4. Arrange in a single layer on the baking pan and sprinkle with salt.
5. Bake for for 15-20 minutes, until slightly crispy but not brown.
6. Set aside and increase the temperature of the oven to 400ºF.

Roasted Squash

1. Brush a baking sheet with oil or line it with parchment paper. Set aside.
2. Peel the butternut squash with a sharp peeler. Cut in half, scoop out the seeds and cut into chunks. If using delicata squash peeling isn’t necessary.
3. Put squash into a bowl.
4. Add olive oil, smoked paprika and salt. Toss it all together until evenly coated.
5. Arrange the squash in a single layer on the baking pan.
6. Roast at 400ºF for 15 minutes, until it begins to brown.
7. Toss the squash onto the other side and roast for another 15 to 20 minutes, until tender.
8. Add the crispy kale to the squash mix to combine.
9. Transfer to a platter and top with the pomegranate seeds. Enjoy.