First, preheat the oven to 400 degrees Fahrenheit.

Scrub and rinse the outside of the acorn squash and cut in half lengthwise; then using a large spoon, scoop out the seeds.

Slice squash into ½ thick half-moons.

Brush a baking sheet with your Organic Robust EVOO, lay out the acorn squash and brush the tops with EVOO as well, season with a pinch of salt and pepper.

And roast for 25-30 minutes.

To make the salad dressing, simply add all ingredients into a small blender and blend on high until smooth.

Pour the dressing over the kale and massage with clean hands, this will soften and flavor the kale.

Finally mix the shredded purple cabbage in with the dressed kale.

When the acorn squash is finished roasting, serve on top of the kale with hazelnuts, sunflower seeds and currants!