Roasted Squash+Kale Salad with Maple-Dijon Vinaigrette - VIGEO
This salad includes roasted butternut squash, the perfect creamy and sweet complement to the kale.
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Ingredients
- 2-3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 cup pecan halves
- 10 ounces chopped kale, hard stems removed
- 1 cup pomegranate arils (requires about 1 pomegranate)
- Olive oil
- Salt and pepper
- Maple-Dijon Vinaigrette (recipe below)
- ½ cup olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup
- 1 clove garlic, very finely minced
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