Kale Salad with Roasted Butternut Squash and Beets - Talley Farms Box

Ingredients

• Salads
• 1 bunch Tuscan Kale-rinse-remove stems – cut into bite size pieces
• 1 bunch beets -cut away stems-rinsed and patted dry
• 1 Butternut Squash, peeled and cubed
• 1 small red onion, cut in wedges
• 2 oz. goat cheese
• Olive oil for drizzling
• Optional: pistachios
• 2 tsp. fresh Orange Juice
• 1 Tbsp. Pure Maple Syrup
• 1 tsp. Sherry Wine Vinegar
• Pinch of salt
• 1 Tbsp. Extra-Virgin Olive oil
• Combine all ingredients for Maple Vinaigrette Dressing and whisk.
• When serving – lay kale leaves on a platter, scatter with roasted butternut squash, beets, sliced onions, nuts and goat cheese. Lightly coat with dressing or serve on the side.
• Beets , Butternut Squash , Kale
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