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–+ servings

Baked Butternut Squash Kale Maple Salad

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Total Time 30 minutes
Course Appetizer, Salad, Side Dish
Servings 2

Ingredients
  

  • 12-14 ounce butternut squash, diced
  • 6 cups kale, stemmed & finely chopped
  • 3 tablespoon olive oil
  • 1/4 cup grated parmesan
  • garlic powder, to taste for the veggies while they bake

For the Dressing

  • 2 tablespoons olive oil
  • 1/2 lemon, squeezed
  • 1 tablespoon sage, finely chopped
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 400 degrees. Prep the squash by dicing and kale by removing the stems
  • Place the squash and kale on the sheet and toss with a tablespoon of olive oil.
  • Season with the salt, pepper and garlic powder. Toss well.
  • Roast for about 20 minutes (or till the squash caramelizes) then remove then place the kale back in for an additional 5 minutes.
  • While the squash roasts, prep your dressing by combining your dijon, maple syrup, olive oil, lemon, chopped sage, and salt.
  • Let the squash and kale cool a little bit before combining with dressing, but this salad is meant to be served warm!!
  • Mix your parmesan, kale, squash mixture, and dressing together. Enjoy!!
Keyword Butternut Squash, Kale
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