Kale & Butternut Squash Salad with Honey-Cider Vinaigrette

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Ingredients

  • For Salad
  • 1/4 cup crumbled blue cheese
  • 3 cups thinly sliced kale, ribs removed
  • 1/4 cup pomegranate seeds
  • 1 cup cubed roasted butternut squash
  • For Vinaigrette
  • 1 teaspoon honey
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar

Directions

  1. Combine blue cheese, kale and squash in a salad bowl. Toss together.
  2. Combine honey, red wine vinegar, Dijon mustard, olive oil and apple cider vinegar in a jar. Place top on jar and shake until well combined.
  3. Drizzle vinaigrette over salad, sprinkle pomegranate seeds over top and toss together.
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