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

  With skin

  1 medium or 182g

• 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. Arrange the diced butternut squash on a rimmed baking sheet. Drizzle with avocado oil, cinnamon, and salt, then toss to coat evenly.
2. Roast the squash in the oven until tender, about 20-25 minutes.
3. While the squash is roasting, toast the pecans in a skillet over medium heat for 3-4 minutes until lightly browned and fragrant. Whisk together the dressing ingredients until well combined.
4. In a large bowl, combine the kale, apple, pecans, and dates. Pour the dressing over the salad and toss to coat well. Gently fold in the roasted butternut squash and serve.

Similar Foods

• Autumn Chopped Salad
• Kale Salad
• Blueberry Kale Salad
• Kale Caesar Salad
• Green Kale Salad
• Kale Anchovy Salad