Kale Salad with Roasted Butternut Squash and Beets - Talley Farms Box
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Ingredients
- 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
- Maple Vinaigrette Dressing
- 2 tsp. fresh Orange Juice
- 1 Tbsp. Pure Maple Syrup
- 1 tsp. Sherry Wine Vinegar
- Pinch of salt
- 1 Tbsp. Extra-Virgin Olive oil
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