Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Apple, sweet red
  • 1/2 lb Butternut squash
  • 1/2 cup Cranberries, dried
  • 1 bunch Kale

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lime juice, fresh
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Cinnamon, ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans, toasted

Found on juliasalbum.com

Ingredients

• 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 2 cups of uncooked cubed butternut squash)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1 bunch chopped kale, thick stems removed (about 4 cups of packed chopped kale)
• 1 sweet red apple, cored and chopped
• 1 cup pecans, toasted
• 1/2 cup dried cranberries
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil

Directions

• Preheat oven to 400 F. Line the baking sheet with foil.
• In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
• Remove from the oven.
• In a large bowl, add chopped kale, chopped apple, lightly toasted pecans, dried cranberries, and cooked butternut squash.
• In a small bowl, combine dressing ingredients, and whisk.
• Pour the dressing over the salad and toss carefully to combine.