Roasted Butternut Squash and Apple Kale Salad with Lemon Vinaigrette

INGREDIENTS

4 cups

raw butternut squash, 1-inch cubes*

packed cups curly kale, stems removed and chopped

apple, chopped

3/4 cup

raw (hulled) green pumpkin seeds**

1/2 cup

goat cheese, crumbled

1/4 cup

dried cherries

2 tbsp

+ 2 tsp extra virgin olive oil, divided

Salt,

2 tbsp

lemon juice

2 tbsp

extra virgin olive oil

small garlic clove, finely minced

1 tsp

dijon mustard

Salt and pepper,