Roasted Butternut Squash and Apple Kale Salad with Lemon Vinaigrette
A delicious and healthy fall harvest kale salad recipe featuring roasted butternut squash, apples, and a quick homemade lemon dressing!
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 4 cups raw butternut squash, 1-inch cubes*
- 4 packed cups curly kale, stems removed and chopped
- 1 apple, chopped
- ¾ cup raw (hulled) green pumpkin seeds**
- ½ cup (3 oz.) goat cheese, crumbled
- ¼ cup dried cherries
- 2 tablespoons + 2 teaspoon extra virgin olive oil, divided
- Salt, to taste
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, finely minced
- 1 teaspoon dijon mustard
- Salt
- pepper
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