Green Olive Company

Maple Balsamic Butternut Squash and Kale Salad


For the maple-balsamic dressing:


1. Preheat oven to 400°F

2. To prepare the butternut squash cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" cubes. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Drizzle ¼ cup Rosemary Olive Oil and Salt/pepper to taste.

3. Roast for 30-35 minutes (or to desired tenderness), stirring halfway through.

4. Prepare the dressing: Thinly slice shallot, add all dressing ingredients to a bowl and whisk to combine. Set aside.

5. Remove the stems from the Kale and tear or slice into bite-sized pieces. Place in a large bowl.

6. Pour desired amount of dressing over kale and stir to incorporate flavors.  Set aside and let marinate for a few minutes.

7. When squash is done baking, add to kale and gently toss. Sprinkle cranberries and pumpkin seeds/pepitas on top.