|
SALAD INGREDIENTS
½ large butternut squash, cut into ½-inch cubes (4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (5 oz.) package baby kale
1 med apple, cut into ½ inch pieces
½ cup pomegranate seeds
¼ cup feta cheese, crumbled
½ cup pumpkin seeds
APPLE CIDER VINAIGRETTE
2 tablespoons apple cider vinegar
¼ cup olive oil
½ tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
DIRECTIONS
1. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking
pan and roast for 30 minutes until tender.
2. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
3. In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper.
4. Pour desired amount of dressing
over salad and toss to combine.
**aheadofthyme.com
| 
