Roasted Butternut Squash Salad

INGREDIENTS:

• 1 large bunch of Lacinato kale, washed and de-stemmed

• 2 cups of spring mix

• 1/2 cup dried cranberries

• 1/3 cup of kalamata olives, pitted and cut into slivers

• 1/2 cup raw walnuts

• 1 red or yellow bell pepper, thinly sliced

• 1 small butternut squash

• 1 Tablespoon olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon pepper

DRESSING:

• 2 Tablespoons olive oil

• 2 Tablespoons balsamic vinegar

• 1/2 teaspoon sea salt

• freshly ground black pepper to taste

INSTRUCTIONS:

• Preheat oven: Preheat oven to 400°F.

• Prep squash: Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.

• Roast squash: Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.

• Toast walnuts: While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.

• Cool: Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.

• Slice kale: While butternut is roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.

• Soften cranberries: Pour 1/2 cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).

• Make dressing: In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.

• Store: Store leftovers in an airtight container in the fridge. It should last 1-2 days.

Source: Eatingbirdfood.com