- butternut squash - kale - red onion - goats cheese - pecans
- pumpkin seeds - spices - dried cranberries - apple cider vinegar - maple syrup
Roast the butternut squash.
Toss diced butternut squash in olive oil, paprika, garlic powder and salt. Roast until tender and golden.
Quick pickle the onions.
Add the maple syrup, warm water and apple cider vinegar to a bowl and stir. Add the thinly sliced red onions to the bowl and stir to combine.
Add the roughly chopped kale to a large salad bowl and drizzle in olive oil. Use clean hands to massage the oil into the kale, until tender.
Prepare salad dressing.
Add all of the ingredients for the lemon dijon dressing to a small bowl and whisk until the liquids don't seperate.
Assemble the roasted butternut salad.
To the kale add the roasted butternut squash, dried cranberries and toasted pecans & pepitas. Add the goats feta and spoon the onions out of the pickling liquid. Drizzle with the dressing and toss to combine.
Store leftover salad in an airtight container in the fridge for 3-4 days.