raIngredients
2 cups 1-inch cubed butternut squash
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 large bunch of kale, (about 4 cups) stems removed and roughly torn or chopped
1 medium apple, core removed and thinly sliced
1 small shallot, peeled and sliced very thin
sea salt
fresh ground black pepper
Ingredients – Maple Dijon Vinaigrette
2 tablespoons maple syrup
1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil
3 tablespoons apple cider vinegar
1 tablespoon whole grain dijon mustard
a punch of sea salt and freshly ground black pepper
Instructions
Preheat oven to 425ºF
Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in an even layer on a rimmed baking sheet. Roast, tossing occasionally, until tender and slightly browned, about 20 minutes or so. Let cool slightly.
While the butternut squash is roasting, prepare your Maple Dijon Vinaigrette by whisking all of the ingredients together until well combined or to make it extra creamy and thick blend it for a few seconds in your high-speed blender. Set aside.
Add the kale to a bowl and sprinkle a small amount of sea salt over the top. With clean hands massage the kale leaves, scrunch a big handful together, let it go, grab more, massage until the entire bowl of greens is dark green, fragrant, and tender. This step takes less than a minute and it really cuts down on the toughness and bitterness of the kale.
Arrange the kale on a serving platter or bowl, top with the apple slices, thinly sliced shallot, and the roasted butternut squash. Drizzle the dressing over top, season lightly with sea salt and freshly ground pepper, lightly toss and serve.
