Roasted Butternut Squash Salad
| 1 min read
1 butternut squash, 1-inch cubes
2 tsp. maple syrup
2 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
Salt and pepper to taste
3 cups kale, chopped, stem removed
1⁄2 cup pomegranate seeds
1⁄4 cup roasted hazelnuts or a nut of choice
1⁄4 cup crumbled goat cheese
1⁄4 cup maple thyme vinaigrette or vinaigrette of choice
Preheat oven to 400 degrees F.
In a large bowl, add cubed butternut squash, olive oil, maple syrup and thyme along with salt and pepper to taste. Toss until well combined.
Add butternut squash to a lined baking sheet, making sure there’s space between the cubes. Roast for 15 minutes, flip using a spatula, then roast for another 15 minutes.
While the squash is roasting, prepare the vinaigrette. In a bowl, add kale, then dressing a little at a time, massaging the kale for about 20 seconds. Add other ingredients along with roasted squash.