1cupcooked Israeli couscousprepared according to box directions
1/4cuppumpkin seedstoasted and salted
1/4cupdried golden raisins
Preheat a large nonstick skillet over medium high heat and add in the butter and oil.
Pan-fry the squash until golden on all sides, then toss with the maple syrup and salt and pepper to taste. Set aside to cool to room temperature.
Mix everything together until combined and set aside.
Add a good pinch of salt to the kale and a few tablespoons of the dressing. Start to massage the greens to help remove some of the bitterness in the leaves and to break down some of their toughness. I usually massage my kale for at least a solid 5 minutes. I know it’s hard work, but it pays off. Ideally you could do this ahead of time and let the kale sit in the fridge for a few hours but its fine if you need to serve it right away.
Mix together the kale, couscous, squash, pomegranate seeds, pumpkin seeds and golden raisins and toss with the vinaigrette. Enjoy!