Kale & Butternut Squash Salad
Gather Your Ingredients
-butternut squash -extra-virgin olive oil -sea salt & garlic powder -pumpkin seeds -kale -apple -red onion -goat cheese -apple cider vinegar -pure maple syrup -lemon juice -ground mustard
Cut and peel butternut squash. Toss with olive oil and spices. Roast at 425-degrees F for 30 minutes.
Add torn kale leaves to a large bowl and massage a little bit of olive oil onto the leaves.
Add the dressing ingredients to a mason jar, cover, and shake vigorously until fully combined.
For toasted pumpkin seeds, cook pumpkin seeds over medium heat for 3-4 minutes, or until toasted.
Place massaged kale in a serving bowl and add roasted butternut squash and remaining salad toppings.
This kale & butternut squash salad screams all things fall with the apples, crunchy pumpkin seeds, and the most delicious maple vinaigrette. Nutrient packed and a flavorful salad that everyone will love.
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