Holiday Kale Salad with Roasted Butternut Squash

Kale salad tossed in an apple cider mustard vinaigrette, topped with roasted butternut squash, cranberries, and candied maple pecans. Perfect for the holidays!

2 cups cubed butternut squash
2 tablespoons high heat oil such as sunflower or canola
1/2 cup chopped pecans
2 teaspoons maple syrup
salt & pepper
2 bundles kale, de-stemmed and chopped
1/3 cup dried cranberries
1/3 cup gorgonzola or blue cheese crumbles

Apple Mustard Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1/4 cup extra virgin olive oil
1 large shallot
1/4 teaspoon salt

View the full recipe at Making Thyme for Health →