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
2 Tbsp olive oil
½ tsp Dijon mustard
½ Tbsp maple syrup
1 Tbsp balsamic vinegar
Pinch of sea salt
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.
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.
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.
Combine all ingredients together and toss with dressing. Divide into 3 servings.