Fall Kale & Butternut Squash Salad

Fall is a great time of year to invent new and fun salads, using seasonal squash. Buttenut squash is a delicious addition to any fall salad, and is simple to roast with just a little olive oil. It adds a soft, buttery texture which is a nice contrast to the rough and chewy texture of the kale. Superfood your salads with raw and roasted seeds. I use homemade dressings on my salads to avoid the toxic chemicals and sugar found in purchased dressings.

Salad

1 T olive oil

1/2 butternut sqash, peeled, cubed, and roasted

2 bunch kale (about 10 large leafs)

1/2 red onion, chopped and sliced

1/2 c pumpkin seeds

1/2 c roasted walnuts

1/2 c craisins

Dressing

2 T Grade B maple syrup

1 T dijon mustard

2 clove garlic

4 T apple cider vinegar

4 T EVO

1/2 tsp sea salt

1/2 tsp ground pepper

Directions: Preheat oven ro 450 degrees. Place the peeled and cubed butternut squash on a baking tray and baste with olive oil. Roast until squash is soft and slightly browned. Chop walnuts into small pieces, then place on baking tray and bake at 450 degrees for 15 minutes. Once the squash and waluts are done, remove for oven and let them cool.

Chop kale into small pieces after removing from large stems and place in large mixing bowl. Add 1 T olive oil and 1/2 tsp sea salt, then work these ingredients into the kale with your hands.

Combine all dressing ingredients into blender and blend well.

Toss the kale with dressing, pumpkin seed, roasted walnuts, red onion, and crasins. Then top with roasted butternut squash and serve.

*Note: I double the dressing recipe, and freeze 1/2 since it freezes for up to one month. It will keep in the fridge for up to a week.

Enjoy!

Live Live Optimally,

Kristie