Cara's Cucina || Fall Harvest Salad

Preheat the oven to 400 degrees.

Coat cubed butternut squash with olive oil, salt, and black pepper.

Spread the squash in a single layer on a baking sheet.

Roast the squash in the oven for 45 minutes.

Toast pumpkin seeds in a dry pan over medium heat until they turn color and puff up.

Strip the leaves from the stems of the kale using fingers.

Massage the kale with a little olive oil to make it tender and bright green.

Chop Gala apple and add to the salad.

Prepare dressing by smashing garlic, adding Dijon mustard, honey, apple cider vinegar, and olive oil in a jar.

Season the dressing with salt and pepper, shake well, and taste.

Combine roasted butternut squash, toasted pumpkin seeds, and dressing with the kale and other salad ingredients.

Equipment Needed

Spice Level:

Dietary