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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