Autumn Kale Salad

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Avocado oil

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Kale

  Raw

  4 cup, chopped or 268g

• Apples

  Without skin

  1 medium or 161g

• Pecans

  Nuts

  1 cup, chopped or 109g

• Dates

  Medjool

  12 date, pitted or 288g

• Cashew butter

  Nuts, plain, without salt added

  4 tbsp or 64g

• Vinegar

  Cider

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Maple syrups

  2 tbsp or 40g

• Water

  Plain, clean water

  3 tbsp or 44g

Directions

1. Preheat the oven to 425°F. Place the diced butternut squash on a rimmed baking sheet. Drizzle with avocado oil, cinnamon, and salt, then use your hands to evenly coat the squash pieces.
2. Roast in the preheated oven until the squash is tender, about 20-25 minutes.
3. While the squash is cooking, prepare your toppings and dressing. Toast the pecans in a small skillet over medium heat for 3-4 minutes until lightly browned and fragrant. Combine dressing ingredients and whisk until well combined.
4. To make the salad, combine the kale, apple, pecans, and dates. Top with the dressing and toss to coat well. If desired, reserve a small amount of the dressing to drizzle on top of individual salads for presentation. Gently add the cooked butternut squash and lightly toss.