Winter Salad

Kale, Apples, Roasted Butternut Squash, Pomegranate seeds, Goat Cheese, Pecans, and quick Mustard and Red Wine Vinegar dressing. WOW!

Ingredients

• 10 oz kale, shredded veggie salad mix
• ½ lemon, juiced
• 1 TBSP olive oil 
• 2 Apples, cored and diced 
• ¼ cup pecan pieces 
• ½ cup goat cheese 
• 1 ½ cups roasted butternut squash 
• ½ cup pomegranate arils 

Dressing 

• ½ cup red wine vinegar
• 4 tsp wholegrain or dijon mustard
• 2 tsp pure maple syrup 
• ¼ tsp salt 
• ¼ tsp black pepper 
• ½ cup olive oil 

Directions:

1. Roasted butternut squash:  Preheat the oven to 425o. Place squash on baking sheet toss with 1TBSP of avocado oil and a pink or two or sea salt.  Roast in oven until browned and soft about 15-20 minutes.  
2. Place kale salad mix in a large salad bowl.  Add lemon juice and olive oil.  Massage the lemon juice and oil into the mix.  This will help soften the kale and it will become a dark green color.  Add chopped apples, goat cheese, pecans, and pomegranate to the bowl. Place roasted butternut squash in the bowl and gently toss with dressing.  
3. Dressing: Combine all the dressing ingredients into a small bowl and whisk until mixed.  
4. Add grilled chicken if desired for added protein. 

Quick tips: We are all about making prep easy! Love the Trader Joe precut butternut squash and their salad blends. Saves time chopping and might save a finger. Check out your local grocery store for precut items.

CLICK HERE to download the Recipe

xoxoxo

Salus Team