InstructionsReset

1. Preheat oven to 425 and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1/2 tbsp. extra-virgin olive oil, salt, and pepper. Evenly spread out squash on your prepared baking sheet.
3. Bake squash for 25-30 minutes, stirring half way through, or until squash can easily be pierced with a fork and is golden brown.
4. While the squash is cooking, roast the pumpkin seeds, make the dressing, and prepare the kale. - Heat a cast iron skillet, or frying pan, over medium heat. Add the pumpkin seeds and drizzle lightly with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside. - Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using both your hands to massage the oil into the kale until all kale leaves are coated. Set aside. - Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.
5. Once the squash is cooked let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Toss lightly and then sprinkle with goat cheese crumbles and drizzle dressing over salad.
6. Serve and enjoy!