Butternut Squash and Kale Salad with Pomegranate, Red Onion, and Maple Mustard Vinaigrette | Daily D

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
• 1 bunch of fresh kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup pomegranate seeds
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup