Blood Orange and Roasted Butternut Squash Kale Salad Military Produce Group

Ingredients

• 1/2 cup Sunkist® blood orange juice
• 3 Tbsp. Sunkist® fresh lemon juice
• 2 Tbsp. red wine vinegar
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 3 Sunkist® blood oranges, peeled, seeded and cut into 12 pinwheels
• 1 bunch kale (about 3/4 pound) stemmed and finely chopped
• 1 cup butternut squash, medium dice
• 1 Tbsp. butter
• 1/2 cup toasted walnuts
• 2 Tbsp. pomegranate seeds
• Kosher salt and freshly ground black pepper to taste