Ingredients
Scale
For the Roasted Squash
- 4 cups squash (honey nut or butternut), peeled and chopped
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- Pinch ground black pepper
For the Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tbsp maple syrup
- 1 Tbsp dijon mustard
- Juice of one lemon
- Pinch of salt/pepper
For the Kale Salad
- 2 bunches kale
- 4 oz. goat cheese, crumbled
- 1/2 cup pepitas or pumpkin seeds
- 1/2 cup dried cranberries, optional
Instructions
For Roasted Squash
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl mix squash with with olive oil, salt and pepper.
- Spread squash out in one layer on lined baking sheet and bake for 30 minutes or until golden on the outside and soft on inside. Set aside
For Maple Vinaigrette
- Whisk all ingredients together, set aside.
For Kale Salad
- Toss kale with Maple Vinaigrette, massage kale aggressively with hands to soften kale leaves and mix vinaigrette evenly.
- Toss in goat cheese, pepitas, dried cranberries & roasted squash. Enjoy!
Nutrition
- Serving Size: 1 Entree Sized Salad