Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

INGREDIENTS

• 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces
• 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
• 1 teaspoon Dijon mustard
• 3/4 cups Pomegranate seeds
• 1/4 teaspoon Sea salt
• 1 teaspoon Maple syrup
• 1/2 cup Skinned hazelnuts
• 2 tablespoons Lemon juice
• Black pepper to taste
• 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry