Butternut Squash Salad

Ingredients

butternut squashcubed

4 1/2 cups

olive oil

4 1/2 tbsp

kosher salt

3/8 tsp

lacinato kaleribs removed, torn into 2-inch pieces

6 oz

red onionthinly sliced

3/8 onion

pomegranate seeds

1/2 cup

dried cranberries

3/8 cup

sunflower seeds

3/8 cup

pumpkin seeds

3/8 cup

maple syrup

4 1/2 tsp

apple cider vinegar

4 1/2 tbsp

dijon mustard

3/4 tsp

fresh sageminced

1 1/2 tsp

nutmegfreshly grated

3/4 tsp

black pepper

3/8 tsp

Method

1. 01Preheat oven to 325°F.
2. 02Toss sunflower seeds and pumpkin seeds with 2 tsp maple syrup and a pinch of salt. Spread on a parchment-lined sheet and toast 10 minutes. Cool.
3. 03Toss butternut squash with 1 tbsp olive oil and 1/4 tsp salt. Spread on a parchment-lined sheet and roast 30-40 minutes until fork-tender. Cool.35 min
4. 04Whisk 3 tbsp olive oil, vinegar, 1 tbsp maple syrup, mustard, sage, nutmeg, pepper, and 1/4 tsp salt.
5. 05Toss red onion slices with a few spoonfuls of dressing. Set aside.
6. 06Strip kale ribs and tear into 2-inch pieces. Place in a large bowl with a drizzle of dressing and a pinch of salt. Massage with hands for 5 minutes to tenderize.
7. 07Layer kale in a bowl. Top with cooled squash, red onion, toasted seeds, pomegranate seeds, and cranberries. Drizzle with remaining dressing.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free