Kale & Roasted Butternut
This kale and roasted butternut squash salad is made with apples, pumpkin seeds, creamy goat cheese, and a delicious maple vinaigrette dressing.
-butternut squash -extra-virgin olive oil -salt -garlic powder -pepper -pumpkin seeds -kale -apple -red onion -goat cheese
-extra-virgin olive oil -apple cider vinegar -pure maple syrup -salt -ground mustard
Start by cubing and roasting the butternut squash.
While squash is roasting, toast the pumpkin seeds in a small skillet.
Prepare the dressing by adding all ingredients to a mason jar and shaking until combined. Alternatively, you can whisk in a bowl.
Massage extra-virgin olive oil onto torn kale leaves to soften the kale.
Assemble the salad after ingredients have been prepped.
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- Tear kale into small bite-sized pieces. - A large shallow bowl or plate works best so toppings don't sink to the bottom of the salad. -Leftovers will stay good for 2 days.
This salad is festive, nutrient packed, flavorful, gluten free and vegetarian.
Get the full recipe for this kale and roasted butternut squash salad, plus details and expert tips, by clicking the link below.
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