Organic Butternut Squash and Kale Salad

Brighten up your winter with this Organic Butternut Squash and Kale Salad! Made with organic squash, kale, cranberries, and nuts, it’s bursting with flavors and nutrients. A refreshing choice for any meal!

Ingredients:

• 1 small organic butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups organic kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped organic pecans
• 1/4 cup crumbled organic feta cheese (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Instructions:

• Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and caramelized.
• In a large bowl, massage chopped kale with a bit of olive oil to soften it.
• Add roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese (if using) to the bowl.
• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper to make the dressing.
• Drizzle dressing over the salad and toss gently to combine.
• Serve immediately as a warm salad or chilled.