Ingredients
Scale
Roasted Butternut Squash
- 4 cups butternut squash, peeled and cubed
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- ½ tsp garlic powder
- 2 Tbls olive oil
Rosemary Lemon Vinaigrette
- Zest and Juice of 1 lemon
- 1 Tbls apple cider vinegar
- 1 Tbls garlic, chopped
- 1 Tbls fresh rosemary, chopped
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp dried oregano
- ¼ cup olive oil
Salad Ingredients
- 4 cups kale, chopped and stems removed
- 1 cup red cabbage, chopped
- ¼ cup pecans, chopped
- 1 Tbls herbed goat cheese (optional)
Instructions
- Preheat oven to 400. Chop the butternut squash in to bite-size chunks and toss with seasonings and olive oil.
- Place on a baking sheet and roast for 30-35 minutes or until squash is soft and slightly caramelized.
- Put all of the dressing ingredients in a jar and whisk thoroughly or put a lid on it and shake.
- Place the chopped kale in a large bowl and drizzle about a tablespoon or two of dressing in to the bowl. Use your hands to mix and kneed in the dressing with the greens. ‘Massage’ the leaves until tender.
- Toss the rest of the ingredients and roasted squash in the bowl and drizzle more dressing if you desire.
Notes
- This can serve two as an entree dish or four as a side dish to compliment and entree.
Nutrition
- Serving Size: 4