Blackberry Kale Salad

Blackberry Kale Salad

Vegetarian: undefined
Vegetarian

MAKES: serving

Ingredients

  • 2 cups butternut squash, chopped

  • 4 oz pecans, chopped

  • 6 Tbsp pumpkin seeds

  • 1 Tbsp olive oil, divided

  • 4 cups kale, chopped

  • 4 oz goat cheese

  • 1 cup blackberries

  • ½ cup dried cranberries

  • Sea salt to taste

  • Maple Dijon dressing

Maple Dijon Dressing

  • 2 Tbsp olive oil

  • ½ tsp Dijon mustard

  • ½ Tbsp maple syrup

  • 1 Tbsp balsamic vinegar

  • Pinch of sea salt


Directions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. Toss the butternut squash with 2 tsp of olive oil. Then toss the pecans and pumpkin seed with 1 tsp olive oil. Arrange the butternut squash on the baking sheet.

  2. Bake the squash for 15-20 minutes then remove from oven and add the pecans and seeds. Add back to oven for another 8-10 minutes.

  3. Remove squash, pecans, and seeds from the oven. Set to the side. For the dressing add all ingredients into a jar with a lid and shake until combined.

  4. Combine all ingredients together and toss with dressing. Divide into 3 servings.