| 19 | 50 | 437 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 6 |
| 284 gm | Kale (For the Kale) |
| 2 tbsp | Extra virgin olive oil (For the Kale) |
| 1/2 tsp | Salt (For the Kale) |
| 681 gm | Butternut squash (For the Butternut Squash) |
| 1 dash | Black pepper (For the Butternut Squash) |
| 1 pinch | Sea Salt (For the Butternut Squash) |
| 1 1/2 tbsp | Extra virgin olive oil (For the Butternut Squash) |
| 1 cup | Pecans (For the Nuts and Seeds) |
| 1/3 cup | Pumpkin seeds (pepitas) (For the Nuts and Seeds) |
| 1 1/2 tbsp | Maple syrup, pure (For the Nuts and Seeds) |
| 1 dash | Sea Salt (for the Nuts and Seeds) |
| 1 tsp | Dijon mustard, whole grain (For the Dressing) |
| 1 tbsp | Maple syrup, pure (For the Dressing) |
| 2 tbsp | Balsamic vinegar (For the Dressing) |
| 2 tbsp | Extra virgin olive oil (For the Dressing) |
| 1 dash | Sea Salt (For the Dressing) |
| 341 gm | Blackberries (For the Salad) |
| 1/4 cup | Goat cheese, hard (For the Salad) |
| 1/4 cup | Cranberries, dried (For the Salad) |
For the Kale:
Wash, debone and chop the kale. Place in large mixing bowl with oil and salt and massage with your hands for 3-4 minutes. Set aside.
For the Butternut Squash:
Preheat oven to 400F. In a small bowl, combine butternut squash, olive oil, salt and pepper and toss until evenly coated. Spread butternut squash onto a baking sheet lined with parchment paper. Place in the oven for 20-25 minutes.
For the Nuts:
Line baking sheet with parchment paper. Place all ingredients for nuts into a medium mixing bowl. Toss until nuts are evenly coated and spread onto baking sheet. Roast in the oven for 5-10 minutes at 400F.
For the Dressing:
Add all ingredients for the dressing into a mason jar. Cover the jar and shake to combine ingredients.
For the Salad:
Add blackberries, goat cheese, cranberries, kale, nuts and butternut squash to the kale prepared early. Pour dressing over the salad. Toss and enjoy!
| Fruit | 1.1 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.1 |
| Vegetables | 2.2 |
