Roasted Butternut Squash Fall Kale Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 cups Butternut squash
  • 5 cups Kale
  • 1/2 cup Pomegranate seeds

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1/2 tsp Mustard

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pumpkin seeds

Found on emilieeats.com

Description

Ingredients

• 6 cups butternut squash, spiralized or cut into ½-inch cubes
• 5 cups kale, stems removed, roughly chopped
• ½ cup pomegranate seeds (about 1 large pomegranate)
• ⅓ cup pumpkin seeds
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• ½ teaspoon mustard
• ½ teaspoon cinnamon
• Salt and pepper, to taste

Directions

• Preheat oven to 400F. Lightly grease or spray a baking sheet.
• If spiralizing, cut the long neck of the squash off of the bulb section. Cut the ends off. Set aside the bulb for later use. Peel the neck. On the Inspiralizer, I used Blade C to create linguine noodles. Spiralize the squash; cut the noodles into shorter pieces and measure 6 cups. Place on the baking sheet and drizzle with olive oil; toss. Bake for 6-8 minutes.
• If cubing, cut the long neck of the squash off of the bulb sections. Cut the ends off; peel both pieces of the squash. Scoop the seeds out of the bulb. Cut the squash into ½-inch cubes. Place on the pan and drizzle with olive oil; toss. Bake for 20-25 minutes, until the squash is tender.
• Meanwhile, lightly steam the kale in a large skillet or pot (optional). Place kale in a large bowl.
• Add pomegranate seeds, pumpkin seeds, and butternut squash to the bowl. Toss to combine.
• In a small bowl or jar, add olive oil, balsamic vinegar, maple syrup, mustard, cinnamon, salt and pepper. Whisk or shake to combine.
• Pour dressing into the bowl; toss until fully combined.