Roasted Butternut Squash and Blackberry Harvest Salad

This show-stopping Roasted Butternut Squash Salad is packed full of your favorite fall ingredients including massaged kale, candied pecans, fresh blackberries, and goat cheese.

INGREDIENTS

Kale

10 oz. kale deboned and chopped

2-3 tablespoons olive oil

1/2 teaspoon salt

Roasted Butternut Squash

1/2 butternut squash 24 ounces, cubed

1.5 tablespoons olive oil

salt to taste

pepper to taste

Candied Nuts and Seeds

1 cup raw pecans

1/3 cup raw pumpkin seeds

1.5 tablespoons maple syrup

1/8 teaspoon sea salt

Balsamic Dressing

1 teaspoon dijon mustard

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1/8 sea salt

Other Salad Ingredients

12 oz. blackberries

1/4 cup goat cheese

1/4 cup dried cranberries

INSTRUCTIONS 

For the Kale

Place all ingredients for the kale in a large mixing bowl. Massage oil and salt into the kale with your hands for 3-4 minutes. Set aside.

For the Roasted Butternut Squash

Preheat the oven to 400ºF and spray a baking sheet with olive oil cooking spray.

Spread butternut squash out on the baking sheet. Add olive oil, salt, and pepper to the butternut squash and toss until squash is evenly coated.

Place the baking sheet into the oven for 20-25 minutes.

For the Candied Nuts and Seeds

Prepare a baking sheet by spraying with olive oil cooking spray.

Place all ingredients for nuts into a medium mixing bowl. Toss until nuts are evenly coated and then spread out evenly onto the baking sheet.

Roast for 8-10 minutes at 400ºF. You can roast the nuts in the oven with the squash.

For the Balsamic Dressing

Add all of the ingredients for the dressing into a mason jar. Tightly cover the mason jar and shake the jar to combine ingredients.

For the Salad

Add blackberries, goat cheese, cranberries, kale, nuts, and butternut squash into a large salad bowl. Pour dressing over the salad. Toss and enjoy!