Saturday, January 6, 2018

HARVEST SALAD

  • 10 oz kale, chopped
  • 1/2 butternut squash (24oz), cubed
  • 1c pecans
  • 1/3c pumpkin seeds
  • 12oz blackberries
  • 1/4c goat cheese
  • 1/4c dried cranberries
DRESSING:
  • 1t Dijon mustard
  • 1T maple syrup
  • 2T balsamic vinegar
  • 2T olive oil
  • sea salt
Preheat oven to 400* Massage kale with olive oil and salt and place in bowl. Coat squash with olive oil, salt and pepper and roast for 20-25min. Coat nuts and seeds with 1.5T maple syrup and sprinkle of salt. Roast on a sprayed pan for 8-10 min. Place dressing ingredients in a mason jar and shake well. Build your salad and enjoy!

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