Roasted Butternut Squash Kale Salad with Orange-Sage Dressing

Ingredients

• Zest of 1 orange
• 1 orange, juiced 12 cup of juice
• 1 tablespoon white vinegar
• 4 tablespoons olive oil
• 6 fresh sage leaves, finely chopped about 2 tablespoons
• teaspoon kosher salt
• 1 medium butternut squash, peeled and chopped about 3 cups
• 2 to 3 tablespoons olive oil
• salt
• pepper
• teaspoon ground cinnamon
• 1 head dino kale, leaves chopped into strips
• cup red onion, thinly sliced
• 1 Honeycrisp apple, thinly sliced
• cup whole pecans, roasted
• Cooked quinoa or brown rice for serving