Tuesday, November 24, 2015

Roasted Butternut Squash Kale Salad


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

Dressing:
Apple cider vinegar
Honey
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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