Chopped Mexican Kale Salad and Better Blog Retreat 2016

INGREDIENTS

12 oz

diced butternut squash

1 tbsp

olive oil

kosher salt and freshly ground black pepper

8 cups

lacinato kale, stems and veins removed and chopped

2 cups

shredded broccoli slaw

radishes, very thinly sliced

1/2 cup

dried cranberries

1/3 cup

pepitas or pumpkin seeds

1/3 cup

Fire Roasted Poblano Ranch Dressing

3 oz

cotija cheese

1/4 cup

roughly chopped cilantro leaves