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Roasted Butternut Squash, Apple, Kale Salad with Lemon Vinaigrette by

Tags: garlic, squash, kale, apple, lettuce


For the salad:
Veggie Box butternut squash, 1-inch cubes
1/2 of Veggie Box kale
Veggie Box lettuce
1 Veggie Box apple, chopped
cup raw (hulled) green pumpkin seeds**
cup (3 oz.) goat cheese, crumbled
cup dried cherries
2 tbsp + 2 tsp extra virgin olive oil, divided
Salt, to taste

For the vinaigrette:
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 small garlic clove, finely minced
1 tsp dijon mustard
Salt and pepper, to taste


Preheat the oven to 450. On a large baking sheet, mix together the butternut squash and one tablespoon of olive oil. Spread the butternut squash into a single layer and roast for 20-25 minutes; stirring and rotating the baking sheet halfway through, until the squash is tender and lightly browned. As the butternut squash roasts, place the chopped kale in a large bowl with one tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale, until soften, making sure to coat each piece of kale with oil, about 2-3 minutes. Set aside. Using a large skillet at medium-high heat, add 2 teaspoons of olive oil, salt, and the pumpkin seeds. Stir frequently, allowing the pumpkin seeds to turn golden in colour, about 4-5 minutes. Remove from heat and set aside. Add the salad ingredients into the large bowl (with the kale and lettuce). In a small bowl, combine the vinaigrette ingredients well, before tossing with the salad. Best served immediately.

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