Harvest Kale Salad with Roasted Squash, Pears and Peanuts Recipe

Ingredients

• 3 cups (750 mL) cubed butternut squash (½-inch (1-cm) cubes, about ½ squash)
• ½ small red onion, cut into ½-inch (1-cm) wedges
• 2 tsp (10 mL) peanut oil
• Salt and pepper
• 1 small unpeeled pear, cored and cut into ½-inch (1-cm) wedges
• 2 tbsp (30 mL) lemon juice
• 2 tbsp (30 mL) peanut butter
• 1 tsp (5 mL) Dijon mustard
• ½ tsp (2 mL) each salt and chili powder
• ¼ cup (60 mL) peanut oil
• 1 small bunch kale
• 2 tbsp (30 mL) each Roasted Pumpkin Seeds Unsalted and barely chopped peanuts