Roasted Winter Salad - Tacoma Boys Markets - H&L Produce

Ingredients

• Time 20 m
• 2 servings
• Cals cals
• 1 medium butternut squash, peeled and finely diced
• 4 cups thinly sliced cabbage
• 4 cups thinly sliced kale
• 1 tbsp + 1 tsp Bragg Organic Extra Virgin Olive Oil, divided
• Pinch salt and pepper
• ¼ cup Patience Fruit Organic Dried Cranberries
• ¼ cup Tacoma Boys Pecan Pieces, roughly chopped
• ¼ cup Athenos Crumbled Feta Cheese
• ¼ cup Bragg Organic Extra Virgin Olive Oil
• 2 tbsp Bragg Organic Apple Cider Vinegar
• 1 tbsp lemon juice
• 1 tbsp Stonewall Kitchen Maine Maple Syrup
• 1 tsp Bornier Organic Dijon Mustard
• 1 small garlic clove, pressed
• ¼ tsp dried crushed rosemary
• Preheat the Oven Preheat the oven to 425 degrees Fahrenheit.
• Make the Dressing Meanwhile, in a small bowl or mason jar with a lid on, whisk or shake all ingredients for the dressing until well emulsified.
• Assemble the Salad Assemble the salad by tossing together the kale, cabbage, and squash. Top with the dried cranberries, pecans, and feta cheese. Drizzle with desired amount of dressing and enjoy!