• 3 cups butternut squash, cubed and roasted
• 4 tbsp olive oil
• 3 tsp sumac
• 1 red Anjou pear, sliced
• 1 tbsp honey
• 1 large leek, rinsed and sliced
• ½ red onion, sliced
• 2 tbsp balsamic vinegar
• 6 cups baby kale
• 4 cups mixed greens
• 1 cup pomegranate seeds
• ½ cup pumpkins seeds, toasted
• ½ cup slivered almonds, toasted

Sumac Vinaigrette

• ½ lemon, juiced
• 1 tsp red wine vinegar
• 4 tbsp olive oil
• 2 tsp lemon zest
• 1 tbsp honey
• 1 tsp sumac
• ½ tsp salt
• fresh ground pepper