Butternut Squash Kale Salad

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

• 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 🙂