Kale Salad with Butternut Squash, Dried Cranberries & Pepitas — Three Many Cooks

Ingredients

• 1 large bunch of kale, washed, tough stems removed, and leaves cut into bite-sized pieces
• ½ a medium butternut squash, peeled, seeded, and cut into ½-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon pimentón (smoked paprika), divided
• ½ teaspoon chipotle powder, divided
• Salt and black pepper, to taste
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup dried cranberries
• 1 small handful (about ¼ cup) fresh parsley leaves
• 1 medium garlic clove
• ½ jalapeño pepper, more or less to taste
• 1 tablespoon Dijon mustard
• ⅓ cup balsamic vinegar
• 2 tablespoons lemon juice
• ¼ teaspoon pimentón
• ½ cup extra virgin olive oil