Roasted Butternut  Squash & Goat Cheese Salad

This butternut squash salad with goat cheese screams all things fall with the apples, crunchy pumpkin seeds, and the most delicious maple vinaigrette. 


Salad -butternut squash -extra-virgin olive oil -salt -garlic powder -pepper -pumpkin seeds -kale -apple -red onion -goat cheese Dressing -extra-virgin olive oil -apple cider vinegar -pure maple syrup -salt -ground mustard

to start, cube and roast the butternut squash. You can buy pre-cut squash, or buy a whole squash and cut your own. 


While squash is roasting, toast the pumpkin seeds in a small skillet. 


Prepare the dressing. Add all ingredients to a mason jar and shake until combined. Alternatively, you can whisk in a bowl. 


Massage the kale. Gently "massage" kale with extra-virgin olive oil. 


Assemble the salad. Place kale in a shallow bowl and top with prepared ingredients. Drizzle dressing over salad. 


Be sure to read the full blog post (linked below) on tips for cutting and roasting squash, plus expert notes and substitutions.

This salad is festive, nutrient packed, flavorful, gluten free and vegetarian. Perfect for Thanksgiving and the holidays!

Get the full recipe for this kale and roasted butternut squash salad by clicking the link below.