Kale and Roasted Butternut Squash Salad

 

Roasted Butternut Squash

  • 1 small butternut squash cut into 1/2 inch cubes
  • 1 1/2 tbsps. Feige's Sunflower Seed Oil
  • 1 tbsp. fresh chopped rosemary
  • 1 tbsp. fresh chopped thyme
  • 3-5 crushed cloves garlic
  • 2 tsp. ground pepper

 

Preheat oven to 400. Mix all ingredients above together and bake in single layer on cookie sheet for about 30 minutes. Flip squash occasionally to brown. Do NOT over cook, it is better to under cook than than over cook.

 

Kale Salad

  • 1 bunch kale
  • 2-3 tbsps. pumpkin seeds
  • 2 tbsps. dried cranberries
  • 1 small red onion thinly sliced
  • 1/4 cup Feiges Honey Mustard and Poppy Seed (adjust to taste)

 

Wash, trim stems and chop the kale and place it into a large bowl and sprinkle with a little salt. Knead the kale for about 5 min to break it down. Add all ingredients, including the roasted butternut squash, and toss gently.