![20200224_151523](http://kathryns.kitchen/wp-content/uploads/2020/02/20200224_151523-scaled-e1582576338883-678x381.jpg)
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Ingredients:
- Few cups of kale
- Handful of cherry tomatoes
- 1/2 cup peppitas
- 1/2 cup dried cranberries
- 1/2 cup crushed pecans
- 1/2 roasted butternut squash
- 2 Tbsp olive oil
- Juice from 1 orange or tangerine
- Generous pinch of salt
- Can also add in chopped apple and goat cheese or vegan cheese
How to make this
- Preheat oven to 425
- Stab squash many time with fork and microwave for 12 minutes, cut in half and scoop out seeds
- Cook in oven for about 20 minutes and cube so it will easily scoop out for salad
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- Massage kale with 2 Tbsp olive oil and salt by hand till it turns deep green
- Add on rest of ingredients and mix well! Squeeze orange over before serving 🙂
![](http://kathryns.kitchen/wp-content/uploads/2020/02/20200224_151443-scaled-e1582576101736-1024x973.jpg)
![](http://kathryns.kitchen/wp-content/uploads/2020/02/20200224_151533-scaled-e1582576152957-1024x860.jpg)
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