Kale & Butternut Squash Salad Details

Howdy, boos!  As many of you know, I’m in the midst of my 4th “clean” November, eating 95% Paleo.  This salad is a great option for those who eat gluten free, are vegetarian and paleo – just omit the cheese!  If you’re looking for a bit more substance, add protein on top.  I had some leftover crockpot chicken I put on mine. 🙂

Come fall, I’m ALL about kale and squash.  I would literally eat squash EVERY SINGLE DAY – spaghetti and butternut are my faves!  I whipped up this easy and delish salad as a quick dinner option.  The only two things you actually need to “make/cook” are, the lemon dressing and roasted squash.  Both are very simple and could be made days before if you’re prepping earlier in the week.  Note: the butternut squash is great hot and/or cold on the salad! 😉

If you’re looking for Thanksgiving recipes, this salad would be a good lighter option to make.

Let’s get to cookin’!  Comment below with any questions.

Ingredients

(Makes 4 servings)

1 pack of kale

2 cups of roasted butternut squash

2 Tbsp of olive oil

1/4 C lemon dressing – recipe here

1/2 C dried cranberries

1/2 C roasted almonds (salted or unsalted)

1/2 shaved manchego cheese

salt & pepper

Steps

1. Preheat oven to 400 degrees.

2. Place cubed butternut squash on a baking sheet. Drizzle with olive oil (1-2 Tbsp). Season with salt and pepper.

3. Once oven is heated, roast squash for 25-30 minutes until tender and lightly browned.

4. While the butternut squash is cooking place kale into a large salad bowl and toss with lemon dressing.

5. After the squash is cooked, add all of the remaining ingredients to the top of the salad: butternut squash, dried cranberries, roasted almonds and cheese.  Enjoy!

*Optional – add protein such as roasted chicken or salmon.

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