Butternut Squash Kale Salad | Recipe Cart

Ingredients

• 3 cups cubed butternut squash, (about 1-inch cubes)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chipotle chile pepper
• 1 head lacinato/tuscan kale, (leaves torn from stems)
• 1 to 2 teaspoons olive oil
• 2 to 3 ounces goat cheese, (crumbled)
• ¼ cup roasted pepitas
• 1/4 cup apple cider vinegar
• 2 tablespoons apricot preserves
• 2 garlic cloves, (finely minced or pressed)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch crushed red pepper flakes
• 1/2 cup extra virgin olive oil