KALE SALAD RECIPE WITH BUTTERNUT SQUASH AND CRANBERRIES

INGREDIENTS

4 cups

Butternut squash, chopped into 1-inch pieces

Extra virgin olive oil

10 cups

Kale, no stems

1 cup

Pomegranate seeds

1/3 cup

Dried cranberries

1/3 cup

Pumpkin seeds, toasted

4 ozs

Feta cheese

1/4 cup

Extra virgin olive oil

2 tbsps

Balsamic vinegar

1 tbsp

Honey

1 tsp

Dijon mustard

Salt and pepper to taste

NOTES

To save on prep time, there are few things you can do. First look for pre-chopped butternut squash, pre-chopped kale, and separated pomegranate seeds. All of those can be found in the produce section of a grocery store. Also, roasted pumpkin seeds is something you can purchase instead of roasting them yourself. To make ahead: roast the butternut squash, cool, transfer to a container with a lid, and refrigerate up to 1 day in advance. The salad dressing can also be prepared few days in advance and stored refrigerated.

Dasha Dudik • 2018-11-19