Ingredients
For the Salad:
1 small butternut squash peeled, seeded, and diced 1/2-inch cubes
2 tablespoons extra virgin olive oil divided
salt and freshly ground pepper
2 cups chopped kale leaves, stems discarded
3 cups arugula
1/4 cup California Dates, chopped
1/2 cup pecans, chopped
1/3 cup crumbled goats cheese or blue
2 small red apples, diced
For the vinaigrette:
2 tablespoons red wine or apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons freshly-squeezed orange juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
Instructions
- Pre-heat the oven to 400 degrees
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt and pepper.
- Spread it out in a single even layer on a baking sheet .
- Roast for 25 minutes, or until the butternut is tender .
- Put the chopped kale in a medium bowl with 1/2 tablespoon of extra virgin olive oil. Use your hands to massage the leaves by lightly scrunching them in your hands.
- Release and repeat until the leaves soften and the color changes a bit.
Prepare vinaigrette:
- Mix all the ingredients in a glass jar with a lid and shake well until combined.
- In a large mixing bowl, add the kale, arugula,apples, dates, pecan, cheese. Toss to combine and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
