Kale and Butternut Squash Fall Salad

This is such a simple and easy salad! Perfect for a fall side dish. The butternut squash can be roasted ahead of time. Also, toasting the pecans really does make a difference in the flavor, so don’t skip this step! I hope you enjoy!

Ingredients:

• ~6 cups chopped kale, massaged with small amount of oil

• 3 cups butternut squash, peeled, seeded and cubed

• 1 cup pecans

• 1/2 cup dried cranberries

• 3 Tbs olive oil + small amount for massaging kale + small amount for roasting butternut squash

• 2 Tbs Apple Cider Vinegar

• 2 Tbs maple syrup

• 1 1/2 tsp dijon mustard

• Generous pinch of salt

• Small pinch of pepper

Instructions:

• Start by roasting your squash. Preheat oven to 400 degrees F. Place peeled, seeded and cubed squash on a sheet pan. Drizzle with a little oil, small pinch of salt and pepper. Roast for 35 minutes, flipping half way through. Let cool. (this can be done ahead of time).

• Toast pecans. Place pecans on a sheet pan, no oil. Cook at 350 degrees F for 7 minutes. Let cool.

• Make the dressing by mixing the 3 Tbs olive oil, apple cider vinegar, maple syrup, dijon mustard and salt and pepper to taste. Set aside.

• To assemble the salad, mix the massaged kale, roasted squash, toasted pecans, cranberries. Top with dressing once ready to serve.

• Enjoy!

I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!