Kale Salad with Blackberries and Butternut Squash
Ingredients
For the Dressing
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/8 tsp kosher salt
- pinch of pepper
- dash of Tabasco optional
For the Salad
- 10 oz. Lacinato kale, deveined and chopped thin
- 12 oz. pre-cut butternut squash (like at Trader Joes's), or 1/2 of a butternut squash, cubed
- 1/2 cup pecans, raw
- 1/4 cup pepitas (pumpkin seeds), roasted and salted
- 12 oz. blackberries, washed and dried
- 2 oz. goat cheese, crumbled
- 1/4 cup dried cranberries
- olive oil
- salt and pepper
- chives, chopped
Instructions
For the Dressing
- Add all of the ingredients for the dressing into a mason jar. Tightly cover the mason jar and shake the jar to combine ingredients.
For the Salad
- Place the kale in a large salad bowl. Massage 1 tbsp of olive oil and dash of salt into the kale with your hands for 3-4 minutes. Set aside.
- Preheat the oven to 400ºF. Place butternut squash cubes into a bowl and add 1 tbsp of olive oil, salt and pepper to taste, and toss until coated. Pour the squash onto a baking sheet lined with parchment paper, and place into the oven for 20 minutes, or until lightly browned. Set aside to cool.
- To the kale, add the roasted butternut squash, blackberries, pecans, pepitas, goat cheese, dried cranberries and chives. Pour the dressing over the salad and toss. Enjoy!