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!