Roasted Butternut Squash Fall Kale Salad

This fall kale salad is bursting with roasted butternut squash, juicy pomegranate seeds, and crunchy pumpkin seeds! It’s perfect for holiday dinners.

6 cups butternut squash, spiralized or cut into ½-inch cubes
5 cups kale, stems removed, roughly chopped
½ cup pomegranate seeds (about 1 large pomegranate)
⅓ cup pumpkin seeds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
½ teaspoon mustard
½ teaspoon cinnamon
Salt and pepper, to taste

View the full recipe at Emilie Eats →