Ingredients:

FOR THE SALAD: 

6 oz. shredded kale 

1/2 small lemon, juiced 

1 Tbsp. extra-virgin olive oil 

6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots 

2 medium apples, cored and diced 

1 1/2 c. candied pecans 

4 oz. crumbled goat cheese 

1 1/2 c. roasted butternut squash 

1/2 c. pomegranate arils 

FOR THE DRESSING: 

1/2 c. red wine vinegar 

 4 tsp. pure maple syrup 

1 tsp. salt 

1/2 tsp.  black pepper 

1/2 c. extra-virgin olive oi

Directions:

Roast butternut squash- dice the squash into 1/2-inch pieces and place on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch of  salt. Roast at 425ºF until browned and soft, about 30 to 50 minutes.

Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color. 

 Add the other shredded vegetables to the bowl as well as the chopped apple. 

Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. 

Toss well to combine. 

Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. 

Serve.

Nutritional Information: