While the squash roasts; wash, dry, devein and chop the kale
In a large bowl add the kale, olive oil, lemon juice and sea salt, with a clean hand massage everything together. This will soften the kale and help it soak up the flavor of the dressing.
When the squash is finished roasting let cool for 10-15 minutes
Serve the kale topped with pecans, roasted squash and the Manitoba Harvest Onion, Garlic & Rosemary Toppers!