Tuesday, November 24, 2015

Roasted Butternut Squash Kale Salad

Roasted Butternut Squash Kale Salad
1 Butternut squash 
Feta cheese, crumbled
Bacon, fried and crumbled
Dried cranberries
Green onions, sliced
Almonds, slivered
Kale in bite size pieces

Apple cider vinegar
Olive Oil
Dijon mustard
salt and pepper

Peel and cut up butternut squash. Drizzle with olive oil, sprinkle with salt and a hint of sage. Roast at 400 degrees until starting to turn golden brown around the edges. Let cool. 
Toss with remaining ingredients and drizzle with salad dressing.

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