Roasted Butternut Squash Salad with Cranberry Pear Vinaigrette

This seasonal salad combines Roasted Butternut Squash with Garlic Bread Bites, Kale and a fresh Cranberry-Pear Vinaigrette.

Cranberry-Pear Vinaigrette:
¾ cup frozen cranberries, thawed
1 Tbs honey mustard
3 Tbs white balsamic vinegar or white wine vinegar
1 very ripe pear, peeled
¼ cup olive oil
pinch of Kosher salt and pepper
option: add an extra tablespoon of honey if you need extra sweetness
Salad
1.5 Tbs butternut squash seed oil (or olive oil)
3 cups butternut squash, cubed into 1″ pieces
1 bunch kale, chopped (about 2.5 cups packed)
1.5 Tbs lemon juice
½ tsp kosher salt
Garlic Bites
2 cups 1″ bread cubes from a seedy whole grain baguette
3 cloves garlic crushed
1 Tbs butternut squash seed oil (or olive oil)

View the full recipe at OatandSesame.com →