Autumn Kale Salad

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Olive oil

  Salad or cooking

  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.
4. Whisk together the cashew butter, cider vinegar, Dijon mustard, maple syrup, and water until well combined.
5. In a large bowl, combine the kale, apple, pecans, and dates. Pour the dressing over the salad and toss to coat well.
6. Gently fold in the roasted butternut squash and serve.